April 21, 2010 – April 22, 2010
Dishes Made with Young balsamico
Asparagus alla fiorentina with Brown Butter Spiked with balsamico
Black Cod marinated in balsamico and miso with balsamico-glazed smoked pancetta and Black Cod Skin Cracklings
Bollito of Paine Farm Pigeon Stuffed with Wild Boar cotechino Sausage, Sauce pevra
Brassato of Scottish Highland Beef Braised al balsamico with New Garlic and Potato Purée
Trompetti with Magruder Ranch Wild Boar coppa confit, pancetta, and balsamico
Northern Halibut with Leeks and balsamico Sauce
Warm Watson Farm Lamb’s Tongue and Little Spring Artichokes in Creamy balsamico maionese
Dishes for Middle Aged balsamico
Vellutata of Green Garlic and Almonds
Antipasto of Freshly-made Goat’s Milk ricotta, castelvetrano Olives, and Grilled piadina
Whole Wheat fettucine with Oliveto Goose prosciutto, Whole Garlic Clove Poached in vin santo, and Toasted Walnuts
Soul Food Farm Egg in carrozza with Cardoons, Celery, Walnuts, and Oliveto prosciutto
Tortelloni of Paine Farm Pigeon and Morel Mushrooms in lambrusco
Potato gnocchi with Parmesan fonduta
Crostone of Bay Shrimp with Fava and Sea Beans with aioli
Riso in bianco with pajata and Spring Vegetables
Whole-milled Durum pappardelle with braised artichokes
Red Flint polenta with polpettini of Magruder Ranch Wild Boar Cheeks, Tongues, Hearts, and Liver
Linguine with crême fraiche
Dishes for Old balsamico
Crostini misti of Creamy Monkfish Liver pȃté, Avocado, and Spring Onions
Spring cassoulet of Liberty Duck, Shellfish Sausage, with Fresh Fava and ceci Beans
Duck Liver panna cotta
Charcoal-Grilled Tagliata of Grass-fed Scottish Highland Beef Ribeye with bagna cauda crema, bianca di spagna Beans and Spinach
Spring Salad of First of the Season Porcini Mushrooms, Fava Beans, Aparagus, and Parmesan croccante
Poached Hoffman Farm Hen Breast with pioppini Mushrooms, Cardoons, and Sauce Chantilly
Braised Rabbit and Leeks in bianco with Bitter Olives
Garganelli with English Peas and prosciutto cotto
Crudo of Watson Farm Lamb
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please call for reservations 510-546-5356
