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