cherry-tomato

Tuesday through Friday, September 13-16, 2016

Antipasti:  smaller items, soup, salads
Beefsteak tomato “crudo” with Beldi olives
Sampling of year’s best tomatoes
Salad of tomatoes with opposing characteristics, olive oil, and Black Trifele tomato
Antipasto of Kushi oysters, tomato gelée, sea beans, and fines herbes
Tomato-braised honeycomb tripe with fresh Cannellini beans, hot pepper vinegar, and Parmesan cheese
Charcoal-grilled lamb’s heart with sun-dried tomato pesto, Japanese eggplant, and Pecorino cheese
Tomato and lobster “boudin rouge” with grilled Little Gem lettuce and tomato salsa
Charcoal-grilled pizzette with Eary Girl tomatoes, burrata, and spicy lamb coppa
Polenta-fried green tomatoes and sand dabs with fennel pollen aïoli
Granita of tomato water with razor clams, pickled Jalapeños, fresh coriander, and Sweet Gem tomatoes

Primi
Linguine rose with essence of tomato
Ravioli of burrata cheese with fresh tomato salsa, olive oil, and breadcrumbs
Acquerello Carnaroli risotto of concentrated tomatoes with cherry tomato “raisins” and ricotta salata
Spaghetti all’ amatriciana
Pappardelle verde with fresh tomato sugo
Saffron chitarra with tomato-braised sardines, garlic, and hot pepper
Whole grain bigoli with pancetta, spicy tomato ragù, and Borlotti beans

Secondi:  grills, sautés, roasts, and rotisserie
Due of Devil’s Gulch rabbit:  sun-dried tomato-basil-rabbit sausage, and pancetta-wrapped loin
Gratinata of concentrated tomato petals with ricotta salata, fresh Borlotti beans, and soft-herb salad
Roast pigeon with whole grain seeded crostone, Brentwood corn, and tomato mostarda
Tomato-braised beef short ribs with Community Grains yellow dent corn polenta, onion jam, and natural sugo
Spit-roasted tomato-glazed chicken with braised wax beans

Dolci
Lemon-mascarpone tart with tomato marmalade

more to come . . .