Truffles for Home

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We’re passing along the surplus of white truffles from our amazing truffle dinners to you! We’re selling our truffles at an agreeable price of $220/ounce. They would make for a swoon-worthy Thanksgiving table and do wonders for mashed potatoes and stuffing.

 

Please call us to place an order!
2017-09-12T15:46:46-07:00November 24th, 2015|2015, Coming up..., Kitchen Notes|0 Comments

Sunday Impromptu Concert

Tessa-and-jiyeon

 

Jiyoen Kim and Tessa Seymour
Sunday, November 22, 2015

This Sunday, we’ll be interrupting our regularly scheduled program for an impromptu performance by cellist Tessa Seymour and guitarist Jiyeon Kim, two prodigiously talented artists from the Curtis Institute of Music with exceptionally bright futures before them.

Seymour and Kim will be performing in the later half of Sunday evening, dining with us and playing as the mood strikes. Friends as well as colleagues, they are mesmerizing to watch as they perform both classical repertoire and contemporary work . As always we’ll be enhancing their musical interludes with our Magic Room’s marvelous Meyer Sound system .

The performance is free. Please come, book a table during the later half of Sunday evening, and enjoy some compelling music.

Jiyeon Kim is a multifaceted instrumentalist, playing a wide range of music from free improvisation to contemporary classical music on both classical and electric guitar. Hailing from Seoul, South Korea, Kim entered the Curtis Institute of Music in 2011 and studied with renowned guitarists David Starobin and Jason Vieaux. Ms. Kim has appeared on NPR’s From the Top, and has performed at the Metropolitan Museum of Art, the Great Mountains International Music Festival, and the Bang on a Can Music Festival.

Tessa Seymour recently graduated from Curtis Institute of Music, where she studied with Carter Brey, principal cello of the New York Philharmonic, and Peter Wiley of the Guarneri Quartet. Ms. Seymour held the Jack Kent Cooke Fellowship at Curtis. Ms. Seymour made her televised Carnegie Hall debut in 2007 and has performed as concerto soloist with numerous orchestras. Her debut solo album is set to be released this year. Ms. Seymour’s cello is the 1720 Carlo Giuseppe Testore “Camilla” of Milan.

Kim and Seymour will also be performing at the Center for New Music on November 25th: Five Faces of Modernity, with works by Falla, Reich, Vasks, and Gardiner.

The Menu For Our Truffle Dinners

We think the seductive scent of truffles will send you nearer to heaven if you’re not weighted down by cost. We’re trying to price our white truffles reasonably, at around $9/gram.

 

On the menu, we’ll have black Burgundians and wild mushrooms, and, most importantly, an abundance of pale beauties from northern Italy.

 

Annual Truffle Dinners
November 17-21, 2015

 

MENU

Antipasti and salads

COLD
Crudo of Magruder beef with Chalk Hill olio nuovo, Lobster mushroom, white truffle aïoli, and Parmesan cheese
Roast autumn vegetables with bagna cauda classica and Pecorino Fiore Sardo cheese
Terrina of pigeon with grilled crostino and pickled onions
Salad of salt-roasted beets, truffled yogurt, hazelnuts, and Treviso radicchio
Cured duck liver with vanilla-poached quince and house-made brioche
Crudo of fluke with Castelvetrano olive, lemon, and Sicilian pine nut salsa
Garden lettuces vinaigrette

WARM
Farm egg “toad in the hole” with frisée and house-smoked bacon
Sformatino of Parmesan cheese with black truffle Spumante
Grilled octopus with pickled root vegetables and black truffle
Charcoal-grilled crostino of fonduta Val d’Aosta
Panzanella of wilted chicories with roast bone marrow and balsamic vinaigrette
Vellutata of celeriac with Ft. Bragg sea urchin

Primi
Tajarin al burro
Raviolo of house-made ricotta and farm egg yolk with brown butter and Parmesan cheese
Tule Farms Patwin wheat gnochetti with anchovy crema, garlic, and black truffle
Cavatelli with bay scallops, haricots verts, Black Trumpet mushrooms, and breadcrumbs
Lambrusco risotto with roast Tropea onions, Maitake mushrooms, and rosemary
Agnolotti dal plin with Gorgonzola Piccante fonduta and sage
Whole grain conchiglie with Madeira-duck liver crema, Delicata squash, and pistachios

Secondi
Beef tenderloin à la Rossini with duck liver, Yukon Gold potato, and truffle sugo
Truffle-studded chicken rolata with onion crema, wild mushroom duxelles, and saba
Pancetta-wrapped rabbit with roast chestnuts, Chanterelle mushrooms, and old aceto balsamico
Pan-roasted Alaskan halibut with celeriac two ways, Cipolline onions agrodolce, and Marcona almonds
Potato-wrapped Paine Farm pigeon with roast apple, malted wheat berries, and truffle condiment
Budino of roast cauliflower with Pecorino cheese, elephant garlic, and Maitake mushroom
Charcoal-grilled, dry-aged, Magruder bone-in ribeye with creamed nettles, roast potatoes, and sugo (for two)

2017-09-12T15:46:47-07:00November 12th, 2015|Events, Happened already..., Kitchen Notes|0 Comments

Sunday Farmhouse Supper, November 15, 2015

 

Photo courtesy of Bud Ellison/Flickr/Creative Commons

 

Rome

Minestra maritata: soup of chicken meatballs and greens

 Spaghetti cacio e pepe: pasta doused in cheese and pepper

Brasato of lamb, potato, and chard

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Sunday Farmhouse Supper, November 8, 2015

 

Photo by Andrea Schiavon/Flickr/Creative Commons

 

Piedmont

Cassoeula of cannellini beans and sausage

Strozzapreti pasta with hen ragù

Pan-seared Magruder Ranch beef terrina with mixed chicories and mustard

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Sunday Farmhouse Supper, November 1, 2015

 

photo courtesy of Francesco Carrani

 

Tuscany

Ribollita da delfina: autumn vegetable soup with poached egg

Pici all’etrusca: pasta with hard-boiled egg, parsley, mint, basil, garlic and Pecorino cheese

Spit-roasted pork loin with stewed cauliflower

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Truffle Dinners!

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Truffle Dinners
November 17 – 21, 2015

Possibly the most joyous of our special dinners, this late autumn event fills our cozy, dark dining room with the most delicious aroma a wet, northern Italian forest has to offer: that of the odd, lumpy fungus we shave onto an excellently crafted pile of butter-coasted tajarin pasta, or a creamy fontina sformatino, or a beautiful, house-aged Magruder steak grilled over almond wood embers that warm the room and inform many of our dishes. Please join us for this happy traditional pre-holiday event. We’ll offer old house-aged wines from the truffles’ own terroir.

2017-09-12T15:46:50-07:00October 29th, 2015|Coming up..., Kitchen Notes|0 Comments

Sunday Farmhouse Supper, October 25th, 2015

 

Photo Courtesy of Catherine Wilson/Flickr/Creative Commons

 

Abruzzo

Fried mozzarella with saffron

Chitarra with Espelette peppers, garlic, and olive oil

Brasato of Magruder lamb with egg yolk and lemon

 

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order the prix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

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