Dinner Menu

First Course Selections 

Grilled lamb's tongue with celery,

salsa verde and black Gaeta olive oil

Delicate Parmesan budino with

mushrooms 'trifolati' and shaved

Parmigiano 'Vacche Rosse'

Carpaccio of coffee cured black cod,

lightly smoked with citrus and chive blossoms

Tender greens with hidden ricotta,

shaved radishes and baby beets

Chopped beef tartare with Parmesan cream, quail egg and truffle drizzle

Slow braised and grilled octopus with ceci bean crouton, celery and padron peppers

Zuppa Pavese with 62 degree egg and shaved black summer truffles

Second Course Selections

 

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

Saffron malloreddus tossed in a rich

Abruzzese ragu' of lamb and beef

   

Raviolo of veal with braised chanterelles

and summer black truffles

Lobster panzerotti in a spicy lobster

brodo with “Diavolicchio” 

Tomato flecked agnolotti filled with Asiago

and Fontina, tossed with arugula pesto

 Aged Carnaroli risotto with strawberries, basil and 25-year-old Balsamico Tradizionale

Third Course Selections

Seared blue nose bass with

seaweed pesto, dehydrated cherry

tomatoes and abalone

Eggplant crusted monkfish with

sugar snap peas and carrot top 'salsa verde'

Butter-poached lobster tail, stuffed calamari

and crusted Mediterranean mussels

(supplement $10)

Sous vide 'bavette' of American Kobe beef

with braised oxtail stuffed squash and basil

Stuffed, grilled pork chop over polenta of toasted farro, roasted plums

and pancetta wrapped radicchio Trevisano

Seared breast of duck with beets, roasted turnips, strawberries and 'Balsamico di ginepro'

Lamb loin in lamb sausage, roasted fennel, black Gaeta olive tapenade and marble potatoes

09/02/10