MENU for Tomato Dinners 2017
September 12 through 16
Antipasti
Tasting of best-of-season tomatoes
Salad of tomato, Cherry Bomb peppers, and melon with Serpentine cucumber gelée
Crudo of dry-aged Magruder beef with sun-dried tomatoes, green coriander, and ricotta salata cheese
Cruda of bigeye tuna and tomato with squash blossom pesto and anise hyssop
Soup: tomato and strawberry gazpacho with roast pepper salsa
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Fried green tomatoes with yogurt, peaches, summer truffle vinaigrette, and fresh herbs
Wood-grilled flatbread with burrata cheese, Early Girl tomato, and basil
Roman-style tomato-braised tripe with Pecorino cheese
Primi
Spaghetti all’amatriciana
Cappelletti of house-made ricotta and basil in tomato consommé
Brentwood corn gnocchetti with cherry tomatoes, roast corn, and lemon verbena
Pappardelle with tomato leaf pesto, concentrated tomatoes, and ricotta salata
Acquerello Carnarolli risotto with green tomato, bay scallops, and fennel pollen
Rigatoni with spicy polpettini, arrabbiata, and Pecorino cheese
Secondi
Roast lamb with marinated tomatoes, yellow Romano beans, and mint salsa verde
Chicken and lobster sausage with Brentwood corn, celeriac, and green tomato salsa
Tomato-braised beef short rib with Swiss chard, barley, and tomato mostarda
Rosa Bianca eggplant sformatino with roast summer squash, Gypsy peppers, and tomato sugo
Roast-tomato brodetto with hook-and-line caught snapper, Oregon bay shrimp, octopus, and grilled crostone
The menu is à la carte
Reserve Online or Call 510.547.5356
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