The first of Mr. T's birthday celebrations came last week in the form of dinner with his folks. We had a great table at Hearth and began with an amuse bouche of chilled pea soup.

Onto appetizers Scallop Carpaccio Shiro Plum, Radish, Wild White Strawberry, Shiso 

Rose Veal Tartare Spring Onion, Sugar Snap Peas, Parmesan, Quail Egg, Lemon

Our mains Roasted East Coast Halibut Head-On Prawn, Corona Beans, Wild Spinach, Taggiasca Olives.

Veal and Ricotta Meatballs with Spinach Cannelloni

Parpadelle with Pork and Rosemary

And a side of Gnocchi to share.

Everything was excellent. I loved the bright, citrus notes on the scallop carpaccio and the gnocchi was downright heavenly.  I was so full I have no idea how I found room for dessert.

Chocolate Semifreddo with peanut brittle...

and three piping hot Raspberry Bombolini to end.  The meal was just fantastic and the wine parings our waiter suggested were spot on as well.

I was so full at the end I felt like I could explode but it was worth it for the delicious food.  That Marco Canora sures knows his way around a kitchen.