Dinner Menu

First Course Selections 

 

Pear and foie gras raviolo

Dry-farmed, organic Warren pears filled with truffled torchon of foie gras

American Kobe beef tartare with gilded wild salmon roe, basil blossoms and radish flower

Flavor of the forest:

Mushroom purée, almonds, chanterelle and maitake, tiny turnips, carrots, onion and radish blossoms

Classic Parmesan budino with ‘black truffle caviar'

Rich poultry consommé with purple buffalo barley, polpettine of chicken confit and Kishu mandarins

 

Second Course Selections

 

Ridged pasta with foie gras, scented with black truffles and Marsala   

Rabbit ragù and Castelvetrano olives with Sardinian malloreddus

 Lamb shank-filled raviolo with baby carrots and pickled pearl onions 

Smoked Carnaroli risotto with butternut squash, green apple and house-cured guanciale

Lobster panzerotti in a spicy lobster brodo with “Diavolicchio” 

Chanterelle ravioli, Parmesan crema, Portobello brodo

Third Course Selections

 

Seared filet of dorade, stuffed calamari, and fried mussels in a saffron-tomato sauce

Pancetta-wrapped scallops, thyme-scented apples, red kuri squash, and hazelnut foam

California swordfish over walnut crumbs, Cara Cara oranges, sea urchin and golden raisins drops

Cervena venison loin, chestnut purée, herbed farro and spiced red wine sauce

Bavette of American Kobe beef, pine-scented sunchoke purée, brussel sprouts,shallot-red wine sauce

Truffle-stuffed chicken breast, leek custard, potato gratin and shaved cremini mushrooms

 

 

 

01/27/12