November 17 through 21, 2009

in the meantime, follow Bob as he travels Italy in search of the tartufi

white & black truffles

Partial Menu for Truffle Dinners

Antipasti and Salads

Vol-au-vent of wild snails, wild mushrooms, and leeks

Chilled salad of smoked wild sturgeon, Mediterranean mussels, root vegetables, and black truffles

Poached, salted farm egg with cardoons, celery, shaved Porcini mushrooms, and fonduta valdostana

Violino di Chiavenna e salsiccia Vicentina cruda: “prosciutto” of Watson Farm lamb seasoned with juniper and red wine with fresh spiced sausage, truffle, and prosciutto grissini, and wild mushroom and goat cheese crostino

Yellow Finn potato sformatino with Scimudin cheese and chives

Roast Paine Farm pigeon stuffed with black truffles, dried Knoll Farm figs, and pistachios

Preserved Hoffman Farm hen with truffled tonnato

Warm salad of poultry and rabbit livers, artichokes, pancetta, and black truffles

Fettunta of truffled Piedmontese Tomino Fresca cheese and choice of new olive oils: Nocellino (Sicily), Badia a Coltibuono (Tuscany), or Felsina (Tuscany)

Garden lettuces with mushroom vinaigrette

Primi piatti

Polentina of Savoy cabbage and leeks with polpettini of Magruder Ranch milk-fed vitello cheeks, tongue, and heart, and pork liver

Crespelle of first-of-the-season Dungenesss crab and Porcini mushrooms

Kabocha squash gnocchi with bay scallops and sage

Agnolotti dal plin with fonduta valdostana

Whole-milled Durum pappardelle with braised leeks and cauliflower vellutata

Risotto alla pilota with wild nettles, wild mushrooms, and Gerbino olio nuovo

Tagliatelle al burro di rosmarino and Castelmagno cheese

Ravioli of celery root and bone marrow

Grills, Sautés, and Rotisserie

Fried Jones Farm rabbit with black truffle mayonnaise and shaved fall vegetable salad

Scaloppine of Magruder Ranch milk- and grass-fed vitello with fonduta Valdostana, polenta crostini

Savoy cabbage leaves stuffed with Bill Niman’s turkey and walnuts; aged aceto balsamico gravy

Black sea bass with wild mushroom riso, Parmesan zabaglione, and hazelnut oil

Roasted double breast of Liberty duck with pickled sour cherries, sweet potato purée, and fried Chanterelle mushrooms

Spit-roasted porchetta of Cannard Farm young pork stuffed with sweet fennel sausage; black truffle and Fuyu persimmon mostarda

Spezzatino of Magruder Ranch milk-fed vitello in bianco with Butternut squash and cauliflower crochetta

Truffled cotechino with chestnuts, Belgian endives, and Parmesan fonduta

Desserts

Pomegranate-Prosecco Sgroppino

Chocolate, burnt orange, and cardamom-espresso ice cream tartufati

Chestnut, rum, & persimmon Monte Bianco meringeta

Warm apple tart with wine-spotted California bay crème anglaise

French Butter pear budino with black truffles in Cognac

Chocolate-Amaretto bunet with house-brandied sour cherries

Walnut biscotti with quince membrillo and truffle pecorino

Call 510-547-5356 or reserve online