A few years ago, husband (my then boyfriend) and I started the tradition of a holiday dinner for just the two of us. I always look forward to these long dinners filled with delicious food and conversation, and they officially kick off our holiday season. So far, we’ve been to Rover’s and Herbfarm, and this year we wanted to try Spinasse.
Spinasse started us off with the chef’s creation of the night: rabbit pâté crostini with balsamic.
Parma prosciutto cured in-house for 14 months! Served with apple soaked in vinegar cider.
All washed down with an Italian red.
Crepe filled with roasted parsnips on top of walnut sauce and parsley.
Moving on to primi… Squash ravioli with sage and crumbled amaretti.
The star of the restaurant, proving that good food comes from simple, quality ingredients: hand cut egg pasta with butter and sage.
Secondi: braised, herb-stuffed pork belly with sunchokes and hard cooked egg.
Side of roasted beets with their greens and house cultured butter.
Ended dinner with a coconut panna cotta with huckleberries and toasted brioche and a flute of moscato.