February 4th through February 7th
COLD: Salumi: 24-month Magruder prosciutto, selection of house salami
Country-style terrina of pork with stone-ground mustard, crostini, and caper berries
Coppa di testa of milk-fed pork with salsa verde and frisée
*Garden lettuces vinaigrette
Carpaccio of pork eye-of-round with Castelvetrano olives, pickled Cayenne, soft herbs
Parfait of pork liver with vin santo gelatina and whole grain crostini
WARM: Terrina of pork trotters with roast fennel and citrus mostarda
Cotechino con lenticchie and salsa rosa
Charcoal-grilled Tuscan-style sausage with Gigande beans, breadcrumbs, and rosemary
Charcoal-grilled pork heart with grilled crostino, Cannellini bean purée, Calabrian chili, and arugula
Cotiche e fagioli with breadcrumbs and Parmesan cheese
Spiedini di maiale with arugula and saba
Crispy pork belly with celeriac, long-cooked onions, and old aceto balsamico
Fusilli lunghi bucati with ragù all’abruzzese
Ravioli of pork with chestnuts and apple
Gnocchi with pork sugo, pancetta, and a slow-cooked farm egg
Blutnudeln: Trentino blood pasta with pan-fried brains, Black Trumpet mushrooms, and nutmeg crema
Stinging nettle pappardelle with milk-braised pork shoulder
Agnolotti dal plin with fonduta Val d’Aosta
Lasagnette with pork polpettine, tomato, chili, and crumbled egg
Coucroute garni with boudin noir, pork belly, cotechino sausage, and potatoes
Charcoal-grilled boudin blanc with pancetta-braised Savoy cabbage, Pink Lady apples, and frisée
Costoletta of pork with crispy Yellow Finn potatoes, Bloomsdale spinach, and fonduta Val d’Aosta
Spit-roasted pork loin with olive oil-whipped potatoes, Lacinato kale, and salmoriglio
Spit-roasted leg of pork with turnips and their greens; sugo
Roast saba-glazed ham with onion crema and braised baby carrots
*Roast black cod with farro, broccoli di ciccio, and Calabrian chili salsa
*Pigeon with barley, Black Trumpet mushrooms, and sugo
*Farroto of wild mushrooms, tomato, Parmesan cheese, and old aceto balsamico
*Grapefruit sorbetto
Flying Pig Donuts: ricotta fritter, maple dipping sauce, candied bacon
Cobbler of seasonal fruit with lard crust
Sanguinaccia: blood chocolate pudding with whipped cream
Whole wheat chocolate chip-bacon cookies
*Biscotti
*made without pork
June 11th through June 14th
COLD: Marinated Monterey Bay sardines
Torchon of monkfish ‘foie gras’ with grilled crostino
Chilled poached rouget in smoked gelatina with bone marrow, sea beans, and caviar
Garden lettuces vinaigrette
WARM: Steamed gooseneck barnacles with Calabrian chili aïoli, lemon, and parsley
Fritto of softshell crab with romesco sauce, lemon, and Blue Lake beans
Charcoal-grilled fig leaf-wrapped monkey faced eel with asparagus and Castelvetrano olive salsa
Pan-roasted white shrimp-stuffed sand dabs with braised baby artichokes and salsa verde
Cajun gumbo
Spaghetti neri with white shrimp, tomato, and hot pepper
Fusilli bucati with red wine-braised octopus, roast sweet peppers, and Cannellini beans
Acquerello risotto with Santa Barbara sea urchin, preserved Meyer lemon, olive oil, and soft herbs
Tortelloni of house-made ricotta and Parmesan cheese with Fava beans and mint
Malted barley pappardelle with house-smoked green eel, green beans, and lemon crema
Red winter wheat penne alla bolognese
Linguine with local anchovies, oil-cured olives, and summer savory-arugula pesto
Cioppino of chili pepper rock cod, white shrimp, Monterey Bay squid, mussels, and clams with saffron aïoli and grilled crostino
Pan-roasted local king salmon with Yellow Finn potatoes, peperonata, and wild arugula
Charcoal-grilled Piedmontese beef tenderloin and poached crayfish with crispy potatoes, Bloomsdale spinach, and Marsala-crayfish crema
Pan-roasted scallop and pain de mie-crusted monkfish with celeriac crema, salsify, and poultry sugo
Fritto of house-cured Atlantic salt cod with shaved fennel, crispy potato strings, and sauce gribiche
Due of chicken with Porcini mushroom purée, English peas and Fava beans sott’olio, and poultry sugo
Barlotto of spring vegetables and wild mushrooms with basil pesto and Parmesan cheesefonduta
August 26th through August 29th
Specialty Cocktail: Oliveto Bloody Mary of course
COLD: Tasting of tomatoes with fleur de sel and Mosto Oro olive oil
Conserva of smoked local albacore with Green Zebra tomato “mousse,” Piccolo Fino basil, and olive oil
Crudo of kanpachi and dry-farmed Early Girl tomatoes, lemon agrumato, Castelvetrano olives, and mint
Terrina of pigeon with tomato mostarda, frisée, and crostino
Due of gazpachos with Jalapeño oil and basil
WARM: Fried green tomatoes with New England lobster and lobster remoulade
Charcoal-grilled flatbread of burrata with tomato, garlic, basil, and olive oil
Charcoal-grilled sausage of sun-dried tomatoes with Cranberry beans, pork skin, and Calabrian chili
Soup: vellutata of smoked, dry-farmed Early Girl tomatoes
Bucatini all’ amatriciana
Spaghetti with pork polpette, tomato sugo, and Parmesan cheese
Linguine with crudo of tomatoes, garlic, and olive oil
Pappardelle rose with tomato-braised oxtail and Pecorino cheese
Fusilli bucati with garlic-studded, whole-roasted San Marzano tomatoes
Ravioli of burrata cheese with fresh tomatoes, basil, oil-cured olives, and breadcrumbs
Smoked farro-stuffed Early Girl tomatoes
Due of Piedmontese flat iron steak and “burger” with poppy seed brioche, Kennebec potatoes, and tomato aïoli
California white sea bass
Spit-roasted tomato-glazed chicken with salad of fingerling potatoes and heirloom tomatoes, house-cured sauerkraut, and spicy tomato sugo
Rabbit two ways: tomato-braised leg and pancetta-wrapped loin
Charcoal-grilled pigeon with pancetta-wrapped tomatoes, quinoa, and sugo
Cannoli of tomato leaf mousse and candied tomatoes
Pecorino cheesecake with tomato compôte
Medley of heirloom tomato sorbetti
Flourless bittersweet chocolate-tomato cake
November 18th through November 22nd
white truffles shaved table side $6/gram.
COLD: Torchon of duck liver with poached pear, hazelnuts, and black truffle
Antipasto of roast root vegetables with Castelmagno cheese and bagna cauda
Crudo of fluke with black truffle, shaved artichoke, and Chalk Hill olio nuovo
Terrina of pigeon and duck liver with grilled crostino and old aceto balsamico
WARM: Sformatino of Italian chestnuts with roast Pink Lady apples and black pepper honey
Crispy sweetbreads with wild mushrooms, fingerling potatoes, and Madeira
Poached farm egg with duck confit-potato hash cake and sage
Fonduta Val d’Aosta with charcoal-grilled crostini and white truffle butter
Pan-roasted scallops with potato purée, broccoli di ciccio, and truffle spumante
Crespelle of Dungeness crab with stinging nettles and black truffle
Soup: vellutata of Chanterelle mushrooms with truffle zabaglione
Tajarin al burro
Tortelli of celeriac with sage
German Butterball potato gnocchi with vin santo-duck liver sugo
Malted barley tagliatelle with ragù of rabbit
Acquerello Carnaroli risotto with Parmesan cheese and black truffle butter
Pici with ragù of Magruder lamb
Pan-roasted striped bass with bacalà fritti, salsify, and sunchoke crema
Spezzatino of turkey and root vegetable with puff pastry and turkey sugo
Truffled rabbit boudin blanc with braised cabbage, apples, and poultry sugo
Potato-wrapped, sausage-stuffed pigeon with celeriac crema, Lacinato kale, and olio nuovo
Charcoal-grilled bone-in ribeye with roast potatoes, bone marrow, and Madeira sugo (for two)
Roast lamb chops with Floriani red flint polenta, Cipolline onions, and lamb sumo
Farroto of wild mushrooms, Delicata squash, Parmesan cheese, fonduta, and sage
Milk and honey: honey and fior di latte sorbetto
Winter squash ice cream with spiced nuts
Tarte Tatin with black truffle ice cream
Bittersweet chocolate cake with truffle crema inglese
Cheese cake with chestnut crust
Bianco mangiare
