Featuring tomatoes from: Riverdog, Dirty Girl, Catalan, Terra Firma, Full Belly, Lucero, Animalitos, Brookside, Kendall Jackson, Comanche Creek, and Hungry Hollow farms*

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Classic Tomato Bloody Mary
Riverdog Farm Brandywine tomato juice
with red pepper salt rim and red jalapeño fiore

Appetizers and Salads

Best-of-season heirloom tomato tasting

Crostone with German Green and Pink Brandywine tomatoes, pancetta, green olives and wild fennel

Insalata di carne cruda of Watson Farm lamb loin with green tomatoes and grappa

Crudo of salted Atlantic cod and local albacore with Black Cherry tomatoes, Lipstick pimentos, and almonds

Half dozen Miyagi oysters with Marvel Streak tomatoes
and rose vinegar mignonette

Cornetti of Oliveto wild boar prosciutto and arugula
with Pineapple tomatoes and Parmesan cheese

Dry-farmed Early Girl and Flamme tomatoes with mozzarella di bufala

Pannelle with San Marzano tomatoes, basil, hot peppers,
and aged Provolone cheese

Cherry tomatoes with Castelvetrano olives, purslane,
pine nuts, and Ricotta Salata cheese

Fried green tomatoes with tomato mayonnaise

Garden lettuces with tomato vinaigrette

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Soups and Pastas

Classic tomato soup with Gruyère cheese in carrozza

Pajata: veal tripe braised in tomatoes with Italian butter beans

Sicilian-style ravioli of tomato conserva
with Oliveto ricotta, pine nuts, and marjoram

Cannelloni neri of Monterey Bay squid, tomatoes, and breadcrumbs

Spaghettini aglio, olio with whole roasted tomatoes studded with garlic

Rosemary linguine alla colatura di alici, garlic, hot pepper, and tomato leaf sauce

Tomato polenta torta with garlic crostini,
Rossa Bianca eggplant, and smoked mozzarella

Whole-milled Durum pappardelle with Magruder Ranch ragù di vitellone

Riso rosso: riso in red tomato brodo with smoked mozzarella di bufala and basil

Tomato penne with Manila clams, smoked king salmon, and Flamme tomato coulis

Chicche with Gorgonzola Piccante cheese and tomatoes tricolore

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Grills, Sautées, and Rotisserie

Deep-fried Paine Farm pigeon
with roasted Juliet tomatoes and Jimmy Nardello peppers

Pancetta-wrapped Jones Farm rabbit
braised in tomatoes confit with Flageolet beans

Grilled beefsteak tomato wrapped in pancetta,
Paola’s potatoes, anchovy, and herb sauce

Spit-roasted Watson Farm leg of lamb
with green tomato chutney and riso nero

Charcoal-grilled Riverdog pork and green olive sausage
with caramelized tomato sugo

Scaloppine of Magruder Ranch vitellone
with Daniella tomatoes and fresh shelling beans

Spicy red tomato and red miso glazed black cod with Costata Romanesco squash

Brassato of Magruder Ranch milk and grass-fed vitellone
with new potatoes roasted with cherry tomatoes and rosemary

Tian of tomatoes, Japanese eggplant, roasted zucchini, and Soul Food Farm eggs

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Desserts

Black Prince tomato water – Sharlyn melon and Prosecco sorbetti

Thai basil ice cream with Pineapple tomato syrup

Green tomato and Gravenstein apple pie with honeyed Crescenza cheese ice cream

Warm Pink Brandywine tomato, cornmeal, and rosemary
upside-down cake with mascarpone

Torta di Verdure with Sweet 100 tomato compote

Warm Marvel Stripe tomato jelly doughnuts with brandied crème anglaise

Walnut biscotti

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*We have received over 3,000 pounds of tomatoes to use in our tomato dinners