I don't get the chance to go to a lot of things, but given the opportunity I will share my experience...
I arrived at 6:45pm on the corner of Patterson and Bardstown Rd and was very surprised to find a line well out of the door.
That only got my expectations higher...
Once seated I was served an Amuse Bouche of "Pizza with Figs,(obviously reconstituted from dried) Some unremarkable Blue Cheese and Prosciutto that was paired with San Pietro Schivava, Alto Adidge 2006...
A very delicate number that didn't hold up to the assertive flavors of the pedestrian Amuse
I noticed at this point that there was a full house of 80 patrons or so ...
I was very surprised at the next course when I was presented a full Head on Trout stuffed with baby Porcini Mushrooms, a touch of Lemon, with a side Haricot Verts...(A lot of food for a 5 course meal) that was paired with a Manzone Barbera d'alba 2006. A Nice wine with a little hint of berry that seemed to overwhelm the trout...
If it was up to me I would have flipped the first two wines...
The Osso Bucco with a very fine Risotto was "Awesome" . I was slightly disappointed by the fact I didn't have a small crositini to smear the marrow on or to sop up the delicious juices from the bowl. It was paired with a Very assertive Ferrara Irpinia Aglianico "Vinga Quattro Confini" Campania 2006
The next course confused every one at the table...What should have been a cheese course was billed as "Spinach Gnocchi with Mascarpone"...What we got was two balls of Spinach and Parmesan on a small bed of Marscapone..
The only real clunker of the evening. It made me wish that it was deep fried in batter or part of a stuffing for Oysters... There was nothing to represent the delicate balance of a potato based pasta.
The pairing of Le Terrazze Rosso Conero, Marche 2005 just seemed like the sommelier was showing off at this point. A very nice wine, but didn't hold up to the "richness" of the dish it was presented with.
Dessert was Chocolate Gelato(Ice Cream) with a very nice Pistachio Biscotti and what seemed to be a port wine reduction with another confusing pairing(I may have lost my since of taste at this point) Seghesio "Bouquet" Langhe Rosso, Piedmont 2004...
All in all we had a great time and got to try some wine that is not readily available...Chef Cary and staff did a great job getting the courses out in a timely fashion and the service was excellent considering the size of the crowd on a Tuesday