Truffle Dinners 2013

Tuesday, November 19 through Friday, November 22

truffles on stump

Antipasti and salads

Cold:

Antipasto of slow-roasted autumn vegetables with creamy bagna cauda and Parmesan cheese

Salad of mixed chicories with persimmon, Castelmagno cheese, and balsamic vinaigrette

Terrina of pigeon and duck liver with frisée

Garden lettuces vinaigrette

Warm:

Fonduta Val d’Aosta with white truffle butter and crostini (for two)

Poached farm egg with potato and hen hash cake; sherry vinaigrette

Pan-roasted scallops with cauliflower crema, Yellow Finn potatoes, and poultry sugo

Sformatino of Porcini mushrooms with old aceto balsamico

Soup:  vellutata of Chanterelle mushrooms with hazelnut pesto 

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Pastas

Tajarin with butter glaze

German Butterball potato gnocchi with Magruder beef ragù

Tortelloni of Fontina Val d’Aosta with candied walnuts and honey

Risotto milanese

Chestnut flour agnolotti of poultry with sage and Parmesan cheese

Radiatore with pancetta, black pepper, and Gorgonzola cheese

Corzetti with salsa di noce

 

Grills, Sautés, and Rotisserie

Truffled boudin blanc with braised cabbage, pancetta, Pink Lady apples, and saba

Pan-roasted black sea bass with celery root purée, Chanterelle mushrooms, Barolo butter

Black truffle-studded beef Wellington with creamed nettles, crispy potatoes, and sugo

Taleggio cheese-stuffed hen breast with potato purée, Lacinato kale, and poultry sugo

Roast potato-wrapped pigeon with grey Kabocha squash purée, pearl onions, and old aceto balsamico

Spit-roasted pancetta-wrapped rabbit loin with Floriani red flint corn polenta abbrustolita, Delicata squash, and Parmesan fonduta

Wild mushroom-stuffed pork porterhouse with barlotto, Swiss chard, and sugo

Farroto of wild mushrooms, tomato, Parmesan cheese, and old aceto balsamico

 

Dolci
(All desserts are designed to pair well with fresh shaved white truffles)

Chocolate Budino with Vanilla Bean Ice Cream, Oat Streusel, and Vanilla Foam

Brown Butter Hazelnut Torta with Black Truffle Anglaise and Toasted Meringue

Sicilian Ricotta Cheesecake with Poached Pears, Graham Cracker Crumble, and Acacia Honey

Tarte Tatin with Brandy Ice Cream and Shortbread

Pomegranate Granita

Biscotti with Vin Santo


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