Truffle Dinners 2009
November 17 through 21, 2009
in the meantime, follow Bob as he travels Italy in search of the tartufi
Partial Menu for Truffle Dinners
Antipasti and Salads
Vol-au-vent of wild snails, wild mushrooms, and leeks
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 and red wine with fresh spiced sausage, truffle, and prosciutto grissini, and wild mushroom and goat cheese crostino
Yellow Finn potato sformatino with Scimudin cheese and chives
Roast Paine Farm pigeon stuffed with black truffles, dried Knoll Farm figs, and pistachios
Preserved Hoffman Farm hen with truffled tonnato
Warm salad of poultry and rabbit livers, artichokes, pancetta, and black truffles
Fettunta of truffled Piedmontese Tomino Fresca cheese and choice of new olive oils: Nocellino (Sicily), Badia a Coltibuono (Tuscany), or Felsina (Tuscany)
Garden lettuces with mushroom vinaigrette
Primi piatti
Polentina of Savoy cabbage and leeks with polpettini of Magruder Ranch milk-fed vitello cheeks, tongue, and heart, and pork liver
Crespelle of first-of-the-season Dungenesss crab and Porcini mushrooms
Kabocha squash gnocchi with bay scallops and sage
Agnolotti dal plin with fonduta valdostana
Whole-milled Durum pappardelle with braised leeks and cauliflower vellutata
Risotto alla pilota with wild nettles, wild mushrooms, and Gerbino olio nuovo
Tagliatelle al burro di rosmarino and Castelmagno cheese
Ravioli of celery root and bone marrow
Grills, Sautés, and Rotisserie
Fried Jones Farm rabbit with black truffle mayonnaise and shaved fall vegetable salad
Scaloppine of Magruder Ranch milk- and grass-fed vitello with fonduta Valdostana, polenta crostini
Savoy cabbage leaves stuffed with Bill Niman’s turkey and walnuts; aged aceto balsamico gravy
Black sea bass with wild mushroom riso, Parmesan zabaglione, and hazelnut oil
Roasted double breast of Liberty duck with pickled sour cherries, sweet potato purée, and fried Chanterelle mushrooms
Spit-roasted porchetta of Cannard Farm young pork stuffed with sweet fennel sausage; black truffle and Fuyu persimmon mostarda
Spezzatino of Magruder Ranch milk-fed vitello in bianco with Butternut squash and cauliflower crochetta
Truffled cotechino with chestnuts, Belgian endives, and Parmesan fonduta
Desserts
Pomegranate-Prosecco Sgroppino
Chocolate, burnt orange, and cardamom-espresso ice cream tartufati
Chestnut, rum, & persimmon Monte Bianco meringeta
Warm apple tart with wine-spotted California bay crème anglaise
French Butter pear budino with black truffles in Cognac
Chocolate-Amaretto bunet with house-brandied sour cherries
Walnut biscotti with quince membrillo and truffle pecorino
Call 510-547-5356 or reserve online





