Thursday, January 22, 2009

Domaso's New Dinner Menu

Last week, as a nice relaxing night before inauguration madness set in, B. and I went to Domaso in Rosslyn to try chef Massimo De Francesca's new menu. It was really tasty, and I just opened the press kit, so onto some food porn.

For starters we split the Chesapeake Bay scallop carpaccio, above, which was served with crispy pancetta, radish and lemon, and pink peppercorn vinaigrette. We also shared the open ravioli, topped with crab, shiitake, mascarpone cheese and basil sauce — my favorite dish of the night.

We did pasta for our second course, and I went with the spaghetti alla carbonara, which was served with a cracked open quail egg that you mix yourself.

For the third course I had braised beef short ribs with yukon gold mashed potatoes and porcini mushrooms with a marsala demi glace.

The desserts were perfectly wintery — the cinnamon poached pears with vanilla gelato and a honey-pine nut tart, above, and fig and raspberry crostada with raspberry sorbet and a vanilla raspberry sauce.

First courses are $9-$15; Pasta tastings are $6-$8; main courses are $23-$28.

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