The old-school starter ($16 for 10 ultra-tender snails) is prepared with garlic, creamy lemon caper sauce and panko parsley butter, which you’ll want to sop up with the house-made bread. The top-selling new appetizer, surprisingly, is escargot. He likes to say adding too much to a dish creates “confusion rather than fusion.” Wines by the glass, some from 20, run $7 to $22.Ĭibelli’s menu is simple, and dishes are prepared with a minimum of ingredients. But most bottles are in the $30 to $40 range. The most expensive is a 2005 Nebuchadnezzar 5000 from Napa’s Andrew Geoffrey winery (which holds the equivalent of 20 bottles of wine) for $4,950. The list includes more than a dozen vertical collections (the same wine bottled over several years by the same winery), a deep selection of California vintages and labels from France, Italy, New Zealand and Australia. Entree prices are higher than in the Mama’s days, $26 to $45, but for those of us who aren’t high-rollers, there are small plates, appetizers and salads starting at $9, with the bulk of dishes in the $14-$20 range.īoth the restaurant and the underground cave showcase the resort’s vast wine list, which features 480 labels dating back to 1994 (brought to the table in a heavy binder, it runs an exhaustive 45 pages). Cibelli has kept a half-dozen of his most popular house-made pastas on the menu - don’t miss the ultrarich chestnut fettuccine with porcini mushrooms and truffle cream ($25) - but now there are more proteins on the menu.
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