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:

Antipasti
 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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2017-11-02T16:35:19+00:00 November 2nd, 2017|Coming up..., Events, This Just In, Uncategorized, Wine Journal|0 Comments

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