MENU FOR TRUFFLE AND MUSHROOM DINNERS, 2012
Italian white truffles shaved tableside, offered by the gram

Tuesday, November 13 – Friday, November 16

First course
Crostino of fonduta Val d’Aostana
Pan-roasted sweetbreads with bone marrow, salsify purée, and roast Belgian endive
Crudo of Nantucket Bay scallops with black truffles, celeriac, and apple
Sformatino of Chanterelle mushrooms with vinsanto spumante
Poached farm egg with mushroom-potato hash and black truffle zabaglione
Panna cotta of Parmesan cheese and duck liver
Carne cruda of Magruder beef with black truffles
Salad of frisée, apple, and Yellow Finn potato with black truffle vinaigrette
Soup: vellutata of sunchoke with black truffle crema

Pastas
Agnolotti dal plin
Tajarin with butter glaze
Raviolo of stinging nettles, ricotta, and egg yolk
Butterball potato gnocchi with brown butter
Chestnut tortelloni of Castelmagno cheeses with honey
Cappelletti of pigeon with fonduta Val d’Aostana
Risotto bianco

Main Courses
Fontina cheese-stuffed breast of hen with black truffle spätzle, cabbage,and golden balsamic sugo
Pigeon-stuffed quail with Maitake mushroom farroto and pigeon sugo
Charcoal-grilled New York strip with potato purée, Swiss chard, and La Tur cheese fonduta
Pan-roasted wild mushroom-stuffed pork porterhouse with duck liver-stuffed date, celeriac purée, and escarole
Herb-crusted Alaskan halibut with black truffle brandade, roasted fennel, and garlic vellutata
Squash polpettone with black truffle and Walla Walla onion crema

Desserts*
Pomegranate-prosecco sgroppino
Turkish coffee ice cream-chocolate tartufi with browned butter-cardamom spuma
French Butter pear and raspberry compote with vinsanto ice cream and black peppercorn tuile
Warm Rome Beauty apple and pain d’épices Charlotte with crème anglaise and brandied black truffle confit
Crispy chestnut dumplings in mascarpone zabaglione with persimmon confetti
Bittersweet chocolate cake
Hazelnut tozzetti

* all desserts can be made alcohol free with appropriate substitutions (vanilla ice cream with the pears, pomegranate sorbetto instead of sgroppino, truffles in butter without brandy)