October 14, 15, and 16
with visits* from our ranchers
Featuring beef from:
Moira Burke‘s Agricola Flora et Fauna in Dixon
(Moira will join us Oct. 14)
Bill Niman‘s BN Ranch in Bolinas
(Bill & Nicolette Hahn Niman Oct. 15)
Mac Magruder‘s Ingle-Haven Ranch in Potter Valley
(Mac & family will join us Oct. 16)
plus Cedarbrook and 2TK Ranches
Appetizers and Salads
Carpaccio of Piemontese tenderloin with paddlefish caviar and crème fraîche
Smoked manzo brisket salad
Insalata di carne cruda with roasted beets tricolore, capers,
basil, and Parmesan cheese
Oliveto bresaola with Jonathan apples, celery, walnuts,
and aged aceto balsamico
Vitellone tongue braised with Madeira, cornichons, and capers
Terrina di nervetti with bagnet rosso e vert
Spicy salad of manzo tongue, heart, and cheek
with cherry tomatoes and Ancho cress
Fritto misto of manzo liver, sweetbreads, Chanterelle mushroom
crema fritta, and Padròn peppers
Polpettini with almonds
Sformatino of sweet onions and Parmesan cheese à la bordelaise
Soup and Pasta
Consomme with beef marrow à la royale
Trippa e zampa alla fiorentina: Tuscan-style beef tripe, shanks, and tendons
Cannelloni alla bolognese
Red winter wheat crespelle di vitello, Chanterelle mushrooms,
and Fontina cheese
Tortelli alla pratese stuffed with manzo,
Yukon Gold potato, Parmesan cheese, and nutmeg
Rigatoni con la pajata: Roman pasta with milk-fed vitellone tripe, fresh tomato, and basil
Spaghetti alla genovese
Roselle of beef, tomatoes, and Calabrian hot peppers
Ravioli of bone marrow and celery root with Savoy cabbage and vin santo
Entrees
Coda alla vaccinara: Roman-style oxtails braised with
red wine, pine nuts, and chocolate
Charcoal-grilled bone-in ribeye of Piemontese beef with
olive oil smashed potatoes, duck liver mousse, and port sauce (to share)
Charcoal-grilled fettine di vitellone saltimbocca with fresh shelling beans
Piemontese beef cheeks in salmi with root vegetable purée
Vitello liver alla veneziana with pancetta, sage, vin santo,
and polenta crostini; shaved radicchio salad
Brasato di vitello in bianco with black autumn truffles and artichokes
Scaloppine di manzo alla milanese with heirloom tomatoes, aïoli, and wild arugula
*
Chef Paul Canales has been working with whole beef animals from Moira, Bill, and Mac and other local cattle ranchers for the past three years. He’s been learning about breeds, diet (there’s considerable variation in grass-fed beef), maturity, aging, butchery and how best to cook each cut. So, Paul wanted to present these Beef Dinners as a way of showing some of the various, unexpected, and delicious things he’s learned.
*Moira, Bill, and Mac will be in the cafe available for chatting from 5 to 6 PM, then have dinner with us upstairs; they’ll be back down in the Café to socialize after dinner.
Please call 510-547-5356 for reservations or reserve online.