kid truffles

Oliveto Truffle Dinners 2010
November 17 – 20

Antipasti and Salads

Polenta crostini with duck livers, wild snails, and chanterelle mushrooms

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 & red wine with fresh spiced sausage, truffle and mortadella grissini, and wild mushroom & goat cheese crostino

Spinach and Leek sformatino with scimudin cheese and chives

Carpaccio of Piemontese tenderloin and Geoduck clam with black caviar and black truffle gelée

Roast Paine Farm pigeon stuffed with black truffles, dried Knoll Farm figs, & pistachios

Salad of poached Riverdog Farm hen with truffled tonnato

Truffled salad of roasted beets, avocado, and roasted peppers

Fettunta of truffled tomino Piemontese fresca cheese and your choice of olio nuovo: Nocellino (Sicily), Gerbino (Sicily)

Puntarelle with anchovy, lemon, and parmesan

Garden Lettuces with mushroom vinaigrette

Primi piatti

Vellutata of Savoy cabbage and vin santo with lobster flan

Cannelloni of Magruder Ranch vitello, green garlic, and Fontina Val d’ Aosta

Spaghetti with black truffles, anchovy, and walnuts

Pennette with Bay scallops and butternut squash vellutata

Chicche alla Marco Forneris with brown butter Parmesan cream and sage

Agnolotti dal plin with fonduta Valdostana

Whole-milled Durum pappardelle with braised leeks, celery root crema, shaved porcini mushrooms, and Bohemian Creamery capriago croccante

Risotto alla pilota with Wild Nettles, Wild Mushrooms, and Gerbino olio nuovo

Ricotta cavatelli with cotechino sausage, nutmeg, and lemon zest

Tagliatelle al buro di rosemarino and castelmagno cheese

Ravioli of caulifower and bone marrow

Grills, Sautés, and Rotisserie

Fried Jones Farm rabbit with black truffle maionese and shaved fall vegetable salad

Charcoal-grilled Piemontese beef ribeye with aged gruyere fonduta, potato croccante

Savoy cabbage leaves stuffed with goose, apples, and pistachios; aged balsamico gravy

Whole-roasted trout stuffed with smoked sea scallops and crayfish, spiney lobster bisque

Supreme of Riverdog Farm hen breast à la Escoffier with potato and crème fraîche purée

Spit-roasted pork belly stuffed with sweet fennel sausage; black truffle & fuyu persimmon mostarda

Brassato of Piemontese beef cheeks, sweetbreads, cippoline onions, and field mushrooms with Butternut squash & hazelnut polenta

Truffled boudin blanc de veau with chestnuts, Belgian endives, and parmesan fonduta