Anderson Ranch 'Spring Lamb' / Pasta Tasting Menu @ B & B (Venetian)
One of the really special things about B & B Ristorante in the Venetian Hotel is they offer a 'Seasonal' menu. They are now offering a Pasta Tasting Menu paired w/ 'Anderson Ranch Spring Lamb'. (A Local Ranch)
This dinner was one of the best marriages of what B & B does best! Pasta coupled w/ the perfect broth, sauce and flavors!
We started w/ a fresh Burratta / Grilled Ramps appetizer which was not on the seasonal menu. It was a special antipasti of the evening! The Buratta was imported from a purveyor in CA. it was buttery soft and the Ramps were grilled and finished w/ a little olive oil. A perfect light start to the meal that was to come!
Our first dish of the tasting menu was "Pasta Grattata in Brodo with English Peas". The pasta was a "Grated Homemade Parpadelle". The shapes were all so different. This paired well w/ the rich, buttery lamb broth along w/ the sweetness of the peas! The flavor of the broth made it seem richer than it actually was. The flavor of the Lamb was extraordinary.
Our 2nd dish was Lamb's Brain "Francobolli" with Lemon and Sage. These were 'mini' pasta pockets filled w/ the lambs brain. This sauce was 'sunny' and 'citrusy' topped w/ bits of fried sage, a wonderful combination. A progression from our first dish w/ a bit more body.
Our 3rd dish was Penne 'alla Carbonara" with Lamb Pancetta. This was one of the tastiest dishes of the evening. This was a take on a classic Carbonara. The Lamb Pancetta was unique... The saltiness, gaminess and chewiness paired perfectly with the creaminess of the sauce. We both could have enjoyed 2nd's on this dish!
Next we enjoyed a Saffron Malloreddus w/ Sardinian Lamb Sausage it was brimming with flavor. The Saffron along w/ the spicy sausage brought the evening to a crossroad! Though I enjoyed combination. I felt the 2 components would have stood well on their own. The saffron may have been lost on this dish.
Our last dish was a Smoked Potato Ravioli with a Lamb Neck Ragu. This was delicious and hearty, not heavy. This Ragu was 'seasonal' with a bit more depth.
Our 2nd to last offering was a Granita Spumante "Jeio" with Lavender Shortbread. I loved this palate refresher! It was amazing! I loved how fruity, bubbly and happy it was!
Along w/ this Granita we were served a Grappa Panna Cotta with Citrus Segments...and a Glass of Marolo "Grappa & Camomile". This was the 'piece de resistance'! The Panna Cotta was silky smooth. It reminded me of my Grandmother's homemade custard. The Chamomile Grappa was the perfect 'Spirit' to end the meal.
I have been searching for 'Marolo Chamomile Grappa' since this dinner! (Not available in AZ :-( )
Thank you QAW for a wonderful evening and a memorable meal. I can't think of a better transition Spring/Summer dinner than the Anderson Ranch Pasta Tasting menu at B & B!