September 13th – September 16th

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Antipasti

Cold

Parmesan cheese panna cotta with marinated heirloom tomatoes and watercress

Millefoglie of Zebra tomatoes with summer savory goat cheese, walnuts, and sherry vinaigrette

Carne cruda of Angus beef with Beefmaster tomato, basil, and Parmesan cheese

Gazpacho of Early Girl tomatoes with basil-tomato gelatina

Warm
Fennel sformatino with tomato “maionese”

Fried green tomatoes with lobster remoulade

Salad of warm lamb’s tongue, cherry tomatoes, and new potatoes

Beef polpette all’ arrabbiata with Fiore Sardo Pecorino cheese and arugula

Pastas
Lasagnette of house-made ricotta with heirloom tomato sauce

Durum wheat spaghetti with a long-cooked San Marzano tomato and its juice, garlic, and oregano

Tortelli di pomodoro with garlic crema and rosemary crumbs

Summer savory pappardelle with Early Girl tomato-braised hen

Penne alla bolognese

Grills, sautés, and rotisserie
Gratinata of braised San Marzano tomatoes with Gigande beans, pork skin, and garlic sausage

Sicilian-style stuffed Momotaro tomatoes with Listada di Gandia eggplant purée and Pecorino cheese

Charcoal-grilled tomato-glazed pigeon with Cetriolo tomato slaw, Cranberry beans, and sweet corn

Cioppino of Chilipepper rock cod with heirloom tomatoes

. . . beef, hen, and rabbit dishes to be announced

Desserts
Momotaro tomato water and prosecco sorbetto

Walnut house-made nocino ice cream in cialdone cigarettes with Cherokee Purple tomato sauce

Mascarpone budino with Sungold tomato compote

Jonathan apple-green tomato tarte Tatin with crème fraîche

Brandywine tomato caramel-Valrhona chocolate tart

Pistachio-sultana raisin biscotti