The niece of our favorite truffle hunter Georgio from earlier days
Dinners for the Italian White Truffle:
Tuber Magnatum Pico über alles
November 14th – 18th, 2017
The week before Thanksgiving, we will celebrate, as we have done for the past twenty-two years, perhaps the most evocative event in our series of dinners: that for truffles and wild mushrooms. The darkness of the dining room as we approach winter solstice, the aromas from the kitchen and wood-fired grill and rotisserie, not to mention that indescribable scent of the most expensive food of them all (a simple tree-root parasite which looks like a small, troubled potato) characterize fall at Oliveto.
Chef Jonah Rhodehamel has devised this year’s à la carte menu:
Cold: Antipasto of roast autumn fruits and vegetables with malted barley
and black truffle vinaigrette
Salad of shaved Brussels sprouts with bagna cauda, lemon, and white truffle
Crudo of local halibut and artichokes with fried Black Trumpet mushrooms with
celery leaf pesto, and truffled egg yolk
Dungeness crab salad with Hachiya persimmon, fennel, and orange
Warm: Poached farm egg with crispy potato-duck confit hash and truffled hollandaise
Roast octopus with Tuscan sausage, Butter beans, and black truffle
Soup: tba
Primi
Acquerello Carnaroli risotto of Black Trumpet mushrooms and Castelmagno cheese
Stinging nettle gnocchi with Chanterelle mushrooms and ricotta salata
Tortelloni of Fontina Val d’Aosta cheese with brown butter, sage, and candied walnuts
Tajarin al burro
Farm egg raviolo with house-made ricotta and duck sugo
Cappelletti of bone marrow with black truffle and fried shallots
Whole grain pasta with wild mushrooms Vallesana
Secondi
Pan-roasted Liberty duck breast with Kabocha squash, Lacinato kale, and spiced sugo
Sformatino of Lobster mushrooms with chestnuts, ricotta salata cheese, and Delicata squash
Fontina-stuffed chicken breast with wilted radicchio, parsnip crema, and Morel mushroomsugo
Black sea bass with cardoons, salsify, roast sunchoke crema, and Barolo spumante
Beef tournedo alla Rossini with Hudson Valley foie gras, Swiss chard, Yellow Finn potatoes, and black truffle sugo
Truffled boudin blanc with celeriac crema, escarole, and hazelnut salsa
Dolci (tba)
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