Dinner Menu

First Course Selections 

Grilled lamb's tongue with celery,

salsa verde and black Gaeta olive oil

Delicate Parmesan budino with seasonal

mushrooms 'trifolati' and shaved

Parmigiano 'Vacche Rosse'

Carpaccio of Hiramasa, layers of citrus,

green onion threads and sea urchin

Misticanza salad with celery root and

shaved apple in a candied vinaigrette

Poached ranch egg nested over creamy

leeks with whole-wheat butter crumbs

Orange enhanced Chioggia, Golden and Red beets with mascarpone-goat ricotta cream

Toscanelli and Lamon beans floating in a rich brodo, drizzled with Olio Nuovo

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

   

Pumpkin gnocchi tossed in

brown butter with sage

Lobster panzerotti in a spicy lobster

brodo with “Diavolicchio” 

Aged Carnaroli risotto

with pork belly and Pink Lady apples

Rabbit filled agnolotti

with Taggiasca olives and prosciutto

 

Third Course Selections

Seared dorade with spicy cauliflower,

red pepper and almond sauce

Pan roasted Arctic Char,

braised oxtails, clams and potato pearls

Pancetta wrapped scallops with puréed

sunchokes sautéed brussel sprouts

leaves and red wine drizzle

Cervena venison loin over buttery grains

with butternut squash and celery root

in 'salsa ghiotta'

Breast of Guinea hen stuffed with black truffled guinea sausage,

leek timballo and polenta taragna

Pork loin rolled with lemon and sage over pumpkin, roast onions and charred puntarelle

Brasato of American Kobe beef short ribs in Barolo with root vegetables

01/14/10