Background: I'm from New Jersey and started cooking in restaurants on the Jersey shore. In college, I started pursuing cooking full time. I worked in Boston for two years, Manhattan for two years, and on and off in New Jersey. I went to Florence around 2002 and was at a small culinary school. I wasn't trained in classical French technique. After Florence, I opened a restaurant called Slowly in New Jersey. I was moved and inspired by the slow food movement. After we sold Slowly in January 2006, I moved to San Francisco. I worked with Gary Danko for a year. Shortly after this, a project came about with three parties -- the Puccini Group, Westin Management team, and Highgate Holdings. The restaurant, Ducca, is the baby of the Puccini Group.

 

Herb Infused Local Arbequina

Extra Virgin Olive Oil  

 

Appetizers

Yellowtail Crudo
Pinenut-Currant Agrodolce, Smoked Sea Salt

Imported Pugliese Burrata
Acacia Honey, American Osetra Caviar

Arancini
Vialone Nano Rice, Sottocenere, Fines Herbes

First Course

English Peas & Vines Salad
Sweet Carrot-Toasted Cumin Vinaigrette, Poached Partridge Egg, Pecorino Di Pienza

Second Course

Mixed Grill of Sonoma Lamb, Game Hen, & Spiced Artisan Duroc Pork Sausage
Summer Black Truffle Potato Gratin, Bitter Greens, Sherry Vinegar Emulsion

Final Course

Fruit & Cheese Service
Local Summer Fruit, Two Cheese Selections

Chocolate Mignardese