It was definitely a great experience. Casa Mono is very small maybe seating 40 people. There were about eight tables and bar seating. The staff was attentive and knowledgeable about the menu. The extensive wine menu, about 30 pages, was a little overwhelming for me and seemed to be a challenge for our waiter as well. There were bottles ranging from 30 to 4000 dollars and everything in between.
The beautifully cured ham that sat proudly in the window. We did not try it, next time, but it was explained that it was similar to Prosciutto but cured at least a minimum of six months longer than any prosciutto giving it a handsome price tag and I can only imagine a salty and concentrated pork flavor.
Pumpkin and Goat Cheese Croquetas - They were very light and melted in your mouth. The fried sage could have been its own dish, but it complimented the pumpkin perfectly.
Mixed Beets with Opal Basil and Salted Granola - We all know how I have a new found love for beets well this was amazing. The yogurt sauce brought all of the flavors together while the soft, sweet beets played off the salty crunch of the granola with the savory bite from the opal basil.
Foie Gras with Cinco Cebollas - Ooooh this was a good one. Very rich but nicely balanced The five onions were green, pickled ramps, red onion and some kind of fried onion... hummm I'm missing one... I'm not sure but it was very good.
Chorizo with Spring Beans and Aged Manchego - The Chorizo is made in house from the Whole Hudson Valley Pig the Chef Sasso butchers, cures and make other pork dishes with. There was a good balance of flavors with the lightly dressed beans with the mild flavored Chorizo. The fresh Chorizo was slightly gamier that I prefer but it was seasoned excellently.
Mono Sundae - Plum Brandy Ice cream with Arrope and Almonds. I liked it. Who thinks of plum ice cream as a good idea? Not me, but surprisingly it works. The Arrope, or grape syrup, enhanced the pluminess while the paprika coated chopped almonds cut through the sweetness with a smokey, savory almond twist.
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