This bento is made from elements of last night's Italian-inspired dinner: we enjoyed white roughy baked with fennel in a white wine, butter, and fresh thyme sauce, served with a side of asparagus. "Casarecce" pasta in a light olive oil, garlic, green pea and parsley sauce, topped with reggiano-parmesan rounded out the menu. The subtle, buttery-wine infused flavors were in tune with the wonderful Mozart-fest we enjoyed during our meal!
The upper left square contains a roughy filet decorated with a fennel frond; in the large rectangular section we have a mixed green salad, fennel with thyme, a tartlet filled with wild mushroom pâté, and pasta with peas and green peppercorns added for color and piquancy.
In the sweets section, a chocolate mousse and berry cup, blood orange slices, and a violin-playing kitty in celebration of Mozart's birthday!