From the Upstairs Kitchen

Wednesday through Saturday, November 10th through November 13th, 2021
Vaccination required for upstairs dinning

Dinners for White Truffles and Wild Mushrooms
Antipasti and Insalata

*Ribollita (Tuscan bread soup) with soft-cooked egg, wild arugula, and extra virgin olive oil

15.

**Wild mushroom crostone with caramelizad onions and fonduta allá Valdostana

18.

**Tartara of Morro Bay bluefin tuna with shallots, lemon zest, and fresh herbs; crispy potato “lenzuelo”

20.

Porcini arancini (Arborio rice balls) with Meyer lemon aioli

16.

Arugula salad with roasted beets, Fuyu persimmon, and Gorgonzola cheese

14.

*Soup: vellutata of cauliflower with chives

12.

Pasta

**Tajarin with fried sage and brown butter
16.

 *Linguine with Devil’s Gulch Ranch quail ragù and Parmigiano Reggiano cheese

19.

Orecchiette with lamb bolognese and Parmigiano Reggiano
18.

**Pappardelle with roasted wild mushrooms, basil, pimento pepper, and burrata
19.

Main Courses

*Riverdog Farm chicken marinated all Romana with celery root cream and warm radicchio salad

36.

Coffee-smoked sea scallops with caramelized honey Spumante, black Beluga lentils, and fried Brussels sprouts
38.

**Spit -roasted Piedmontese ribeye with rosemary-hazelnut butter, potato puree with shiitake mushrooms,  and roasted Cipolline onions

42.

Grilled Liberty duck breast with pomegranate reduction, Honeynut squash puree, and frilly mustard greens
37.

Dessert

Torta sbrisolona:  “crumble cake” with frozen vanilla custard; spritz of grappa

10.

“Zabaglione” gelato of Madeira and old balsamic with strawberry sauce

10.

Pumpkin spice ice cream with pie crust cookies and whipped cream

8.

Apple cake with salted caramel and whipped cream

8.

Italian-style thick hot chocolate of heavy cream with meringue and brown butter-chocolate chip cookie

6.

Buttermilk and honey panna cotta with warm-spice-candied pistachios
8.

*Dishes particularly accepting of shaved white truffles $10/g