There were to appetizer/salads that we ordered: Marinated Artichokes with Burratta and a Beet, Avocado and toasted Hazelnut Salad. Both were small dishes but had so much flavor that we felt totally satiated (of course we had more food coming). They're the perfect dishes to start a meal with, it gets your appetite going but it also satisfies the senses (especially the bright colors of the beet and avocado).
Here's our best guess for how to make something similar at home (chime in if you've made something like them!)
Marinated Artichokes with Burrata & Crispy Shallots
Pan fry the artichokes with oil, garlic, chilli flakes and parsley just to soften and infuse flavors. Arrange artichokes on platter and drop on the mozzarella. Spoon the garlic/oil/chilli liquid over the platter and then finish with carmelized shallots and freshly chopped parsley
Roast Beet & Avocado Salad with Citrus, Hazelnut & Sherry Serves 2
1 Beet, roasted
Citrus (half an orange, a mandarin orange or even try some clementines)
1/4 cup toasted hazelnuts
Our best guess is that it's a mixture of sherry, lemon and olive oil with some salt and pepper. (We like subbing in lemon for sherry for the bite without the alcohol).
Slice the beet and avocado and arrange on a platter. Add the citrus. Toast the hazelnuts and drizzle the vinaigrette over the dish. Voila!
Related Post: Need Fresh Dinner Inspiration: Read a Restaurant Menu.
Images: Laure Joliet