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


please call for reservations 510-546-5356

or reserve online