Tomato Dinners 2010 Menu
September 15 – September 18
Smaller items: salads, soup, antipasti
Best-of-season heirloom tomato tasting
Smoked sea scallops and king salmon with Black Pineapple tomato mousse
Crudo of local halibut, Evergreen and Cherokee Chocolate tomatoes,
candied bacon, and Espelette pepper maionese
Oliveto wild boar prosciutto with Pineapple and Momotaro tomatoes,
wild arugula, and Parmesan
Dry-farmed Early Girl and Persimmon tomatoes with burrata, sea salt,
and Nocellino olive oil
Pannelle with San Marzano tomatoes, basil, hot pepper, and barilotto di bufala
Cherry tomatoes with Castelvetrano olives, purslane,
pine nuts, and Cacioricotta cheese
Farm egg in carrozza stuffed with peperonata,
dry-farmed Early Girl tomatoes, and aïoli
Salad of frisée, pole beans, and wood-oven-roasted Padrón peppers
with tomato cumin vinaigrette
Fried green tomatoes with tomato mayonnaise
Classic tomato soup with Gruyère fritelle
Garden lettuces and herbs vinaigrette
*
Pastas
Sicilian-style ravioli of tomato conserva with Oliveto goat’s milk ricotta,
pine nuts, and marjoram
Moroccan olive taglierini with local sand dabs and roasted cherry tomatoes
Spaghettini aglio, oglio with whole roasted tomatoes studded with garlic
Whole-grain Durum pappardelle with Liberty duck ragù
Riso rosso: riso in red tomato brodo with smoked mozzarella di bufala and basil
Chicche with Chanterelle mushrooms and Cherokee Purple &
Gold Brandywine tomatoes
Trippa di latte: veal tripe braised in tomatoes and Lipstick peppers with whole-grain red winter wheat piadina
*
Grill, Sautée, and Rotisserie
Grilled Beefsteak tomatoes wrapped in pancetta, Paola’s potatoes,
and anchovy & herb sauce
Roast double breast of Liberty duck with Juliet tomato and Italian prune plum mostarda; bacon-straw potato cake
Spit-roasted prime rib of piemontese beef with Italian Butter beans
and tomato horseradish sugo
Charcoal-grilled Maine sea scallops, Georgia white shrimp, and Monterey Bay squid, with Tomales Bay Manila clam & pickled green tomato salsa
Puglian-style lamb shoulder steak braised with Early Girl tomatoes, rosemary, and garlic; scalloped potatoes
Savory tomato custard tart with heirloom tomatoes and wild arugula
Braised Jones Farm rabbit and wild Burgundian snails
with tomatoes confit and black riso
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Pastry Chef Jenny Raven will provide an awesome array of delicious, original tomato desserts of all sorts.