special thanks for photo from Jay Tyrrell   http://www.jaytyrrell.com/

special thanks for use of photo to Jay Tyrrell

New Year’s Venetian Menu

To start:
Salad of Rossa di Verona radicchio, Fuyu persimmon,
Castelmagno cheese, and aceto balsamico

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For Second seating only:
Primo piatto – choice of:
Marinated Nantucket Bay scallops with Kishu mandarins and Florence fennel
~or~
Farm egg in carrozza with black truffles and celery root

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Pasta – choice of:
Red winter wheat bigoli with Liberty Farms goose ragù
~or~
Rugosa squash gnocchi with sage brown butter

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Main course – choice of:
Spit-roasted strip loin of Magruder grass-fed beef with Red Flint
corn polenta and Lacinato kale
~or~
Pan-roasted Quinault River steelhead with parsnips, fennel, and
steelhead caviar

~

Dessert – choice of:
Tangerine-Prosecco sgroppino in an almond tuile gondola with
crème anglaise, blood orange sauce, and gilded chocolate
~or~
Surprise dessert

*

Two seatings: late $ 95. early $ 80.

Early seating menu does not include Primo piatti course

Please call to reserve: 510-547-5356

Meanwhile, The Cafe downstairs will be open New Year’s Eve, serving a light à la carte Cafe menu throughout the night. We do not take reservations in the Cafe. We will be adding some special, celebratory dishes including:

wild mushroom cannelloni
braised pork with Floriani Red Flint corn polenta
black truffle pizza

Special New Year’s beverages, such as sparkling wines and cocktails, will complement the food offerings both upstairs and down.

Please join us.