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Menu for St. Valentine’s Day 2013

Thursday, February 14

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Stuzzichino: Kushi oyster with American sturgeon caviar and Prosecco gelatina

Vellutata of Maine lobster with vanilla crema
~or~
Carpaccio of Piedmontese beef filet with Perigord truffles

Carnaroli risotto with Perigord truffle butter
~or~
Tortelloni of Castelmagno cheese and house-made ricotta with candied
walnuts and honey

Pan-roasted Liberty Farms duck breast with potato-duck leg hash
~or~
Butter-poached Maine lobster with celeriac puree, green apples, and young
celery romoulade

Sorbetto pre-dessert

Dessert: to be announced

~ 95. prix fixe ~

+ tax and 18% service charge

wine pairings will be available

corkage $25

Call to reserve: 510-547-5356

2017-09-12T15:47:50-07:00January 24th, 2013|2013, Events|0 Comments
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2012 Truffle Dinners: FULL MENU

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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)

2017-09-12T15:47:56-07:00November 12th, 2012|2012, Events, Happened already...|0 Comments
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St. Valentine’s Day 2012 Dinner Menu

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Tuesday, February 14th

Amuse:
Kushi oyster with Prosecco gelée and blood orange

First Course:
Brodetto of lobster with bergamot crema
~or~
Antipasto of roast wild mushrooms and root vegetables

Second Course:
Tortelli of Castelmagno cheese with red lupin honey and candied walnuts

Entree:
Pan-roasted duck breast (accompaniment TBD)
~or~
Pan-roasted seas bass (accompaniment TBD)

Dessert:
TBD

$85. per person

Wine paring available.

Corkage $25.

Reservations with credit card ONLY

510-547-5356

2017-09-12T15:48:11-07:00January 23rd, 2012|2012, Events|0 Comments
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Early-Season Tomato Dinners 2011 Menu

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Tuesday through Friday, August 23rd – 26th

Smaller items, soup, salads
Cold:
Brodetto of tomato with poached white shrimp, lemon verbena, and Sungold tomatoes

Burrata cheese with Early Girl tomato marmellata, arugula, and grilled crostino

Salad of marinated tomatoes

Crudo of tomato and watermelon with Green Zebra tomato gelatina

Carpaccio of Lemon Boy, Green Zebra, and Red Zebra tomatoes, with Regina olive oil, sea salt, and basil

Shaved green tomatoes with abalone, crème fraîche, and smoked sea salt

Oysters with Cetriolo tomato mignonette

Garden lettuces vinaigrette

Warm:
Sformatino of ricotta with marinated Julienne tomatoes

Black Prince tomato tart with chèvre and Parmesan cheeses

Grilled Sardinian-style sausage with sun-dried tomatoes, pine nuts, and mint; roast Lipstick pepper and frisée salad

Stuffed sardine with spicy Principe Borghese tomato sauce and farro

Soup: vellutata of Early Girl tomatoes with Cabot Clothbound cheddar panino

Pastas
Durum wheat bucatini all’ amatriciana

Durum wheat spaghetti with cherry tomatoes, basil, and Parmesan

Pappardelle rosse with tomato-braised beef shoulder, hot pepper, and oregano

Tortelli of pigeon with tomato brodo

Ravioli of Parmesan, ricotta, and mozzarella cheeses with wood oven-roasted tomato sauce

Red winter wheat penne alla bolognese

Lasagnette of house-made ricotta and slow-roasted tomatoes

Grills, sautés, and rotisserie
 Charcoal-grilled pork porterhouse with fresh Cranberry beans, oven- roasted tomatoes, and pork sugo

Roast hen rolata with Brentwood corn succotash, Gypsy peppers, and Red Zebra tomatoes

Tomato-braised beef short ribs with Red Flint corn polenta, tomato jam, and beef sugo

Spit-roasted, pancetta-wrapped rabbit loin with fried green tomatoes

Whole-roasted pigeon with farro-stuffed Early Girl tomatoes and long-cooked onions

Spezzatino of 36-month Angus beef with roasted Yellow Finn potatoes, Black Prince tomatoes, and summer squash

Charcoal-grilled pole-caught albacore with eggplant purée, grilled pole beans, and cherry tomato salsa

Involtini of eggplant with fresh mozzarella, basil, and Beefsteak tomatoes; arugula salad

DESSERT:

Green tomato and Galia melon sorbetto; drizzle of Regina olive oil

Thai basil ice cream profiteroles with Pineapple tomato sauce and roasted pineapple confetti

Early Girl tomato, cornmeal, and rosemary upside-down cake with lemon mascarpone cream

Tomato leaf panna cotta with tomato compote

Bittersweet Valrhona chocolate and Brandywine tomato-caramel tart

Post-meal treat: Brandywine tomato pȃte des fruits

2017-09-12T15:48:16-07:00August 19th, 2011|2011, Events, Happened already...|0 Comments
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Oceanic Dinners 2011 – MENU – Mid-Atlantic

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Second of two Oceanic Dinners, 2011: Mid-Atlantic Coast

Tuesday, July 19 – Friday, July 22

~Marin Miyagi Oyster Shooters~
St. George Spirits kombu seaweed eau de vie, pickled cucumber, nori

A special selection of wines from Bonny Doon

To Start
Cold:
Crudo of fluke (New Jersey, fixed gillnets) with roasted Gypsy peppers, fried shallots and Piccolo Fino basil
Lobster roll (Maine, trap caught) on house-made brioche
Terrina of razor clams (Cape Cod, hand raked) and Viking Village scallops (NJ, dredged)
Cold-smoked salt-cured striped bass (MA, hook and line) with horseradish crema, oil-poached Yellow Finn potatoes and arugula
Frutti di mare: oysters (Wellfleet, farmed), little neck clams (MA, hand raked), green sea urchin (ME, diver), razor clams (Cape Cod, hand raked); green coriander mignonette
Garden lettuces vinaigrette

Warm:
Fritto misto of oysters (Wellfleet, farmed) and steamer clams (Cape Cod, hand raked) with sauce gribiche
Charcoal-grilled green eel (Rhode Island, trapped) with Kadota fig mostarda, pancetta and frisée
Garlic-roasted periwinkles (ME, by-product of lobster trapping) with bread crumbs, parsley and lemon
Fritto of softshell crab (Maryland, trapped) with Calabrian chili aïoli

Soup:
Quahog clam (MA, hand raked, AND hand shucked) chowder with guanciale and new potatoes

Pastas:
Tajarin with butter poached razor clams
Conchiglie with scungil (ME, by-product of lobster trapping) al diavalo
Durum radiatore with tomato-braised squid (RI, jig caught) and hot pepper
Ricotta maloreddus with poached scallops (NJ, dredged), squash blossoms and lemon verbena
Lumache with house-smoked green eel and summer savory crema
White winter wheat penne alla bolognese
Durum spaghetti with tomato, basil and Parmesan cheese

Grills, sautés, rotisserie:
Spit-roasted bluefish (MA, rod and reel) with creamed corn and crab stuffing
Roast haddock (Chatham, hook and line) with young garlic crema, Romano beans and lobster bordelaise
Steamed black bass (RI, trapped) with ratatouille and basil pesto
Charcoal-grilled striped bass (MA, rod and reel) with fregola, sea beans and clam brodetto
Red flint corn polenta-crusted Atlantic cod (MA, hook and line) with crisp potatoes and remoulade
Roast hen rolata with potato gratinata, sautéed pole beans and hen sugo
Involtino of Swiss chard and farro with zucchini and Parmesan fonduta

Dessert:
“Italian” (East Coast) shaved ice: Raspberry, lemon, blueberry, or trio
Vanilla ice cream and plum compote in pizzelle “oysters”
Blueberry pie with mascarpone ice cream
Amaretto crème caramel with sour cherry compote
Sweet Georgia white shrimp fried ravioli with apricot preserves
Oliveto bittersweet chocolate cake
Biscotti

2017-09-12T15:48:18-07:00July 14th, 2011|2011, Events, Happened already...|0 Comments
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Oceanic Dinners 2011 – MENU – California Coast

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After years of strict management, West Coast fisheries are coming back strong.

First of two Oceanic Dinners, 2011: CALIFORNIA COAST

Tuesday through Friday, July 12 – 15

All fish for this event will be caught in California coastal waters between Santa Barbara and Fort Bragg
by small-boat fisherman using sustainable methods from healthy fisheries.

~Oyster Shooters~
featuring Kombu seaweed eau de vie from St. Georges Spirits

TO START:

Cold:
Salt-cured local king salmon (caught by Larry Collins, troll method) with marinated fennel and its pollen, Chioggia beets and crème fraîche
Crudo of Golden Gate halibut (caught by Ed Tavasieff just outside SF Bay, hand jig) with Castelvetrano olives, pine nuts and basil; lemon agrumato
Panna cotta of Fort Bragg sea urchin (diver caught) with grilled crostino, olive oil and vanilla sea salt
Involtino of Monterey Bay abalone (farmed) with cucumber and Gypsy pepper peperonata

Warm:
Fritto misto of Half Moon Bay smelt (Kirk Lombard, caught by A-frame dip net) and Tomales Bay shellfish (farmed) with lemon verbena maionese
Charcoal-grilled Santa Barbara octopus (trap caught) with warm farro and cherry tomato salad
Local sand dabs (caught by Steve Fitz on the Mr. Morgan using a Scottish seine) with green tomato and bread stuffing; salad of marinated pole beans
Brodetto of local rockfish (Steve Fitz/Mr. Morgan/Scottish seine) with saffron aïoli and crostino

PASTAS:
Durum wheat spaghetti with tomato, fried anchovies (Mike McHenry/purse seine/SF Bay) and hot pepper
Tortelloni of Fort Bragg sea urchin (diver) and potato with rapini and fried bread crumbs
Santa Barbara spot shrimp (trap) in una coperta with lemon verbena
Toasted Durum wheat trompetti with garlic sausage, New Zealand sea spinach and Tomales Bay Manila clams

GRILLS, SAUTÉES, and ROTISSERIE:
Slow-roasted local king salmon with cranberry beans, braised escarole and pancetta vinaigrette
Steamed petrale sole (Steve Fitz/Mr. Morgan/Scottish seine) with summer squash purée, crisp new potatoes and squash blossom spumante sauce
Grilled Monterey Bay mackerel (purse seine) with fregola, fried eggplant and Calabrian chili
Roast Bolinas black cod (Josh Churchman/vertical hook and line/Bolinas) with shellfish aïoli and pole bean salad

Next week (July 19-22): Mid-Atlantic Oceanic Dinners

Desserts for Oceanic Dinners

2017-09-12T15:48:19-07:00July 6th, 2011|2011, Events, Happened already...|0 Comments
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