2006 Usseglio “Cuvée de mon Aïeul” from magnum, cucumber-ahi roll, tuna poke sashimi, pork cheek with green beans... 
Hamachi-Kama (broiled whitefin collar), some enormously overcomplicated dish involving burrata smoked over white wine barrel staves/yuzu koshu toast/cured salmon roe reduction sauce that was interesting but weird, braised pork with kumquat over millet polenta with hearts of palm.
2007 Fèlsina Vinsanto, pineapple-orange-white chocolate truffle, chocolate mousse with pomegrante-champagne granita.
