Tuesday, August 26th through Friday, August 29th


Antipasti: smaller items, soup, salad . . .
Tasting of tomatoes with fleur de sel and Mosto Oro olive oil

Conserva of smoked local albacore with Green Zebra tomato “mousse,” Piccolo Fino
basil, and olive oil

Crudo of kanpachi and dry-farmed Early Girl tomatoes, lemon agrumato, Castelvetrano
olives, and mint

Terrina of pigeon with tomato mostarda, frisée, and crostino

Due of gazpachos with Jalapeño oil and basil

Fried green tomatoes with New England lobster and lobster remoulade

Charcoal-grilled flatbread of burrata with tomato, garlic, basil, and olive oil

Charcoal-grilled sausage of sun-dried tomatoes with Cranberry beans, pork skin, and
Calabrian chili

Soup: vellutata of smoked, dry-farmed Early Girl tomatoes

Bucatini allamatriciana

Spaghetti with pork polpette, tomato sugo, and Parmesan cheese

Linguine with crudo of tomatoes, garlic, and olive oil

Pappardelle rose with tomato-braised oxtail and Pecorino cheese

Fusilli bucati with garlic-studded, whole-roasted San Marzano tomatoes

Ravioli of burrata cheese with fresh tomatoes, basil, oil-cured olives, and breadcrumbs

Smoked farro-stuffed Early Girl tomatoes

Due of Piedmontese flat iron steak and “burger” with poppy seed brioche, Kennebec
potatoes, and tomato aïoli

California white sea bass with tk

Spit-roasted tomato-glazed chicken with salad of fingerling potatoes and heirloom
tomatoes, house-cured sauerkraut, and spicy tomato sugo

Rabbit two ways: tomato-braised leg and pancetta-wrapped loin with tk

Charcoal-grilled pigeon with pancetta-wrapped tomatoes, quinoa, and sugo

Cannoli of tomato leaf mousse and candied tomatoes

Pecorino cheesecake with tomato compôte

Medley of heirloom tomato sorbetti

Flourless bittersweet chocolate-tomato cake