Truffle Dinners 2010
November 17, 18, 19, and 20
Please call (510)547-5356 or reserve online
In the meantime, follow Bob as he travels Italy in search of truffles to bring back just in time for dinner.
2010 MENU
Antipasti and Salads
Polenta crostini with duck livers, wild snails, and Chanterelle mushrooms
Chilled salad of smoked wild sturgeon, Mediterranean mussels, root vegetables, and black truffles
Poached salted farm egg with cardoons, celery, shaved Porcini mushrooms, and fonduta Valdostana
Violino di Chiavenna e salsiccia Vicentina cruda: prosciutto of Watson Farm lamb seasoned with juniper & red wine with fresh spiced sausage, truffle and mortadella grissini; wild mushroom & goat cheese crostino
Spinach and Leek sformatino with Scimudin cheese and chives
Carpaccio of Piemontese tenderloin and Geoduck clam with black caviar and black truffle gelée
Roast Paine Farm pigeon stuffed with black truffles, dried Knoll Farm figs, & pistachios
Salad of poached Riverdog Farm hen with truffled tonnato
Truffled salad of roasted beets, avocado, and roasted peppers
Fettunta of truffled Tomino Piemontese Fresca cheese and your choice of olio nuovo: Nocellino (Sicily) or Gerbino (Sicily)
Puntarelle with anchovy, lemon, and Parmesan cheese
Garden Lettuces with mushroom vinaigrette
Primi piatti
Vellutata of Savoy cabbage and vin santo with lobster flan
Cannelloni of Magruder Ranch vitello, green garlic, and fontina Val d’Aosta
Spaghetti with black truffles, anchovy, and walnuts
Pennette with Bay scallops and butternut squash vellutata
Chicche alla Marco Forneris with brown butter Parmesan cream and sage
Agnolotti dal plin with fonduta valdostana
Whole-milled Durum pappardelle with braised leeks, celery root crema, shaved Porcini mushrooms, and Bohemian Creamery Capriago Croccante cheese
Risotto alla pilota with wild nettles, wild mushrooms, and Gerbino olio nuovo
Ricotta cavatelli with cotechino sausage, nutmeg, and lemon zest
Tagliatelle with rosemary butter and Castelmagno cheese
Ravioli of caulifower and bone marrow
Grills, Sautés, and Rotisserie
Fried Jones Farm rabbit with black truffle maionese and shaved fall vegetable salad
Charcoal-grilled Piemontese beef ribeye with aged Gruyère cheese fonduta, potato croccante
Savoy cabbage leaves stuffed with goose, apples, and pistachios; aged aceto balsamico gravy
Whole-roasted trout stuffed with smoked sea scallops and crayfish, spiney lobster bisque
Supreme of Riverdog Farm hen breast al’ Escoffier with potato and crème fraîche purée
Spit-roasted pork belly stuffed with sweet fennel sausage; black truffle & Fuyu persimmon mostarda
Brassato of Piemontese beef cheeks, sweetbreads, Cippoline onions, and field mushrooms with Butternut squash and hazelnut polenta
Truffled boudin blanc de veau with chestnuts, Belgian endives, and Parmesan cheese fonduta







