The Hokkaido scallops were sliced thinly to a translucence, arranged like petals, and topped with mint, orange and “Bronte” pistachios (usually used in Sicilian desserts), adding a tangy, nutty tingle to Capesante ($26), a light appetizer. If you prefer something denser, go for Uovo , a poached organic egg, flanked by asparagus, swimming in Parmesan cream and a pressingly fragrant black truffle. Egg, cheese, mushroom and asparagus are age-old companions of each other. What can go wrong? On the whole, the appetizers weren’t revolutionary but the flavors played off each other stunningly.