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Tajarin al burro.

We’re eagerly awaiting next Tuesday, when Truffle Dinners begin, the alluring scent of truffles floats through the air, and throughout the room little swoons can be heard from rapturous diners, as Chef Jonah’s menu for this dinner is always heavenly. It will be a delicious comfort after this week’s sad news.

Truffle prices are soon to come, which we think will be moderate — we’ll keep you posted!

Dinners for Truffles & Autumn Mushrooms
November 15-19, 2016

MENU

Antipasti and salads

COLD
Carne cruda of Magruder beef ricotta salata and shaved, truffled egg yolk
Salad of shaved Brussels sprouts, bagna cauda, Parmesan cheese, and breadcrumbs
Salad of roast autumn vegetables with Delicata squash and pistachios
Crudo of bay scallops with Hachiya persimmon, crispy lardo, and Moroccan olives
Garden lettuces vinaigrette

WARM
Crostino of fonduta Val d’Aostana
Sformatino of Porcini mushrooms and Parmesan cheese
Salad of warm lamb’s tongue, crispy sweetbreads, and Marble potatoes with black
truffle vinaigrette
Soup: vellutata of cauliflower and celeriac with brown butter and hazelnut pesto

Primi
Tajarin al burro
Duck egg raviolo with brown butter, fried sage, and Parmesan cheese
Agnolotti dal plin of rabbit and Fontina Val d’Aosta
Tortelli di zucca with Amaretto butter and spiced pumpkin seeds
Acquerello Carnaroli risotto with Castelmagno cheese and roast poultry sugo
Ravioli of parsley root and bone marrow with cured truffled egg yolk
Whole grain Desert King Durum trompetti with wild mushroom ragù

Secondi
Butter-poached Maine lobster with roast Kabocha squash, Swiss chard, and brandy
spumante
Cauliflower two ways: budino and “couscous” with Pecorino cheese fonduta and a
poached farm egg
Charcoal-grilled, dry-aged Magruder ribeye with wild mushrooms, roast garlic crema,
and sugo
Charcoal-grilled Paine Farm pigeon with Yukon Gold potato purée, Walla Walla onion
agrodolce, and walnut salsa
Charcoal-grilled chicken boudin blanc with Savoy cabbage, barley, and poultry sugo
Spit-roasted pork loin involtino of hazelnuts, sage, and nettles with Floriani red flint corn
polenta, Nantes carrots, and green peppercorn sugo

2017-09-12T15:46:32+00:00November 10th, 2016|Coming up..., Events, Uncategorized|0 Comments

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