Wednesday, November 16th through Saturday, November 19th

call 510-547-5356 or reserve online

Smaller items, soup, salads

Cold

Carne cruda of angus beef with white truffle-scented quail egg yolk
Parmesan panna cotta with pain de mie crostini and wild mushroom duxelles
Salad of oil-poached potatoes with frisée, black truffle vinaigrette, and cave-aged Gruyère cheese
Antipasto of wild mushrooms with farro, arugula, and red wine vinaigrette
Roast root vegetables with carrot-top pesto and Parmesan cheese
Garden lettuces vinaigrette

Warm

Crostino of fonduta Val d’Aosta
Sformatino di nocce
Poached farm egg with potato and hen hash, wild mushrooms, and black truffle zabaglione
Warm tart of house-made ricotta and apple with frisée and black truffle vinaigrette
Pan-roasted scallops with cauliflower two ways and black truffle spumante sauce
Red Flint corn polenta abbrustolita with La Tur crema
Soup: Celery root vellutata

Pastas

Tajarin with butter glaze
Raviolo gigande of house-made ricotta and farm egg
Tortelli of hen with fonduta Val d’Aosta
Cannelloni of leeks and Parmesan cheese
Whole grain Durum wheat tagliatelle with walnut-black truffle pesto
Ricotta malloreddus with Delicata squash
Agnolotti dal plin
Penne alla Bolognese

Grills, sautés, and rotisserie

Pancetta-wrapped pork rotolo with truffle-studded farsa, roasted sunchoke purée, and pancetta vinaigrette
Fontina cheese-stuffed breast of hen with butter-braised cabbage and Yellow Finn potatoes
Charcoal-grilled flatiron steak with black truffle and potato gratinata
Pork porterhouse with black truffle sausage, farro, and chard
Brandade-crusted Alaskan halibut with creamed nettles and crisp potatoes
Involtino of farro and winter vegetables with Parmesan fonduta
Charcoal-grilled pigeon with Chanterelle mushroom risotto alla pilota and green beans

Desserts for Truffle Dinners

Isabella grape sorbetto
A trio of ice cream tartufati: Amarena cherry, espresso, and cocoa nib-chestnut honey
French Butter pear budino with black truffles in Cognac and agrumato cream
Hachiya persimmon with vanilla ice cream, chestnut purée, and rum
Warm apple crostata with huckleberry swirl ice cream
Bittersweet chocolate cake
House-made quince membrillo with truffled Bianco Sottobosco cheese
Hazelnut tozzetti

We will be posting timely reports from the 2011 truffle hunt as we receive them. Follow along here.