Polenta Dinners 2009
October 22nd – October 23rd
Antipasti
Insalata di carne cruda of Watson Farm lamb loin,
chanterelle mushrooms, and parmesan
Salad of Fall Fruits: apples, pears, figs, grapes,
and pomegranates with walnuts and balsamico
Last of the season Dirty Girl Farm Dry-farmed Early Girl tomatoes,
green olives, pine nuts, and thyme
Shaved salad of Brussels sprouts, Regina olive oil,
pecorino Romano, and black pepper
Oliveto salumi
Garden Lettuces vinaigrette
Polenta Offerings:
served on wooden platters for the table
“Floriani” Red Flint (Rominger Brothers, Joseph’s Best)
Yellow Dent (Joseph’s Best & Central Mill)
Polenta di noccioli (Yellow Dent & hazelnut flour)
Polenta torta with either fontina Val d’ Aosta or crescenza cheese
Polenta Accompaniments
Lepre in civet alla Piemontese; juniper braised wild hare
finished with chocolate & cognac
Charcoal-grilled spiedini of Paine Farm pigeon
& Hoffman Farm quail, red wine giblet sauce
Jones Farm rabbit braised with cippolini onions and vin santo
Spezzatino of Watson Farm Lamb alla cacciatore with anchovies and rosemary
Stufato of spicy Willis pork wild fennel and farro sausages and pork skin rolletine
Arrosto morto of Bill Niman Ranch turkey with sunchokes and aged balsamico
Scallopine of Magruder Ranch milk and grass-fed vitellone
with fonduta valdostana
Sauté of Morro Bay spot prawns, Oliveto smoked salt cod,
and Mediteranean mussels alla Siciliana
Liberty duck leg confit alla Veneziana with fresh shelling beans
Braised artichokes with tomato, garlic, and parsley
Roasted corne di toro peppers bagna cauda with walnuts
Romanesco broccoli & cauliflower with castelmagno cheese
Ragout of roasted red kuri squash and wild mushrooms
Plates
Polentina with green vegetables
Polenta pasticciata with wild boar ragù and cavolo nero
Gnocchi di polenta taragna with Savoy cabbage, pancetta, sage, taleggio cheese
Stradette: Piemontese cornmeal pasta
with roast Hoffman Farm Hen, pancetta, and sage




