Secondi.

Berkshire Pork Tenderloin with Salsa di Peperone. That’s a lot of meat. 12 thick slices of pork tenderloin to be exact. Perfectly cooked with a very nice peperonata, but who the hell is going to eat all of that? And it seems quite obviously not meant to be eaten by a single person–served on a platter with no other accompaniments. I ate two slices of the meat and we brought the rest home. It made for a nice dinner for four people the next night, over a salad heavy on the arugula, but taking a lot of food from a fine restaurant home to re-heat the next day doesn’t seem to be the optimal way to experience a fine restaurant.