Tuesday through Friday, August 23rd – 26th

Smaller items, soup, salads
Cold:
Brodetto of tomato with poached white shrimp, lemon verbena, and Sungold tomatoes

Burrata cheese with Early Girl tomato marmellata, arugula, and grilled crostino

Salad of marinated tomatoes

Crudo of tomato and watermelon with Green Zebra tomato gelatina

Carpaccio of Lemon Boy, Green Zebra, and Red Zebra tomatoes, with Regina olive oil, sea salt, and basil

Shaved green tomatoes with abalone, crème fraîche, and smoked sea salt

Oysters with Cetriolo tomato mignonette

Garden lettuces vinaigrette

Warm:
Sformatino of ricotta with marinated Julienne tomatoes

Black Prince tomato tart with chèvre and Parmesan cheeses

Grilled Sardinian-style sausage with sun-dried tomatoes, pine nuts, and mint; roast Lipstick pepper and frisée salad

Stuffed sardine with spicy Principe Borghese tomato sauce and farro

Soup: vellutata of Early Girl tomatoes with Cabot Clothbound cheddar panino

Pastas
Durum wheat bucatini all’ amatriciana

Durum wheat spaghetti with cherry tomatoes, basil, and Parmesan

Pappardelle rosse with tomato-braised beef shoulder, hot pepper, and oregano

Tortelli of pigeon with tomato brodo

Ravioli of Parmesan, ricotta, and mozzarella cheeses with wood oven-roasted tomato sauce

Red winter wheat penne alla bolognese

Lasagnette of house-made ricotta and slow-roasted tomatoes

Grills, sautés, and rotisserie
Charcoal-grilled pork porterhouse with fresh Cranberry beans, oven- roasted tomatoes, and pork sugo

Roast hen rolata with Brentwood corn succotash, Gypsy peppers, and Red Zebra tomatoes

Tomato-braised beef short ribs with Red Flint corn polenta, tomato jam, and beef sugo

Spit-roasted, pancetta-wrapped rabbit loin with fried green tomatoes

Whole-roasted pigeon with farro-stuffed Early Girl tomatoes and long-cooked onions

Spezzatino of 36-month Angus beef with roasted Yellow Finn potatoes, Black Prince tomatoes, and summer squash

Charcoal-grilled pole-caught albacore with eggplant purée, grilled pole beans, and cherry tomato salsa

Involtini of eggplant with fresh mozzarella, basil, and Beefsteak tomatoes; arugula salad

DESSERT:

Green tomato and Galia melon sorbetto; drizzle of Regina olive oil

Thai basil ice cream profiteroles with Pineapple tomato sauce and roasted pineapple confetti

Early Girl tomato, cornmeal, and rosemary upside-down cake with lemon mascarpone cream

Tomato leaf panna cotta with tomato compote

Bittersweet Valrhona chocolate and Brandywine tomato-caramel tart

Post-meal treat: Brandywine tomato pȃte des fruits