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Elusive, feminine Barbaresco is meant to be savored with food, and in the case of our upcoming dinner with friend and mentor Aldo Vacca of Produttori del Barbaresco, the food will be as eloquent, and as outrageously good, as the wine.
While we compare two Barbaresco vineyards over the course of four vintages, chef Jonah will be treating us to food from the region – of which the cotechino is eagerly anticipated. A new addition to chef Jonah’s repertoire, it will be similar to the one he created for our recent Whole Hog Dinners, in which the muscles were removed from a pig’s shank, stuffed back into its skin, and braised in wine.
Vitello tonnato classic Northern Italian cold veal with tuna sauce
Tajarin with pigeon ragù
Cotechino al Barolo with de Puy lentils and salsa verde
Crema di latticello with poached rhubarb, elderflower granita, juniper-rhubarb reduction and meringue crumb
This intimate four-course prix-fixe dinner will take place in the Siena room.
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