Transcript antipasti secondi dolci

NEW YEAR’S EVE
DECEMBER 31, 2016
stuzzichini
Tre Ostriche
Hog Island, Tomales Bay, Champagne Mignonette
Kusshi, British Columbia, Green Goddess
Beau Soleil, New Brunswick, Fresh Horseradish
Ventresca di Tonno
Bigeye Tuna Toro, Caper Berries, Sale Nero, Candied Lemon
Crostino Cavolleti di Bruxelles
Shaved Brussels Sprouts, Leeks, Roasted Garlic, Terra Bormane EVO, Aged Parmigiano
Capesanta
Diver Scallop, Jerusalem Artichoke Puree, Tsar Imperial Shassetra Caviar
antipasti
Insalata di Castelfranco e Rucola
Castelfranco, Arugula, Roasted Red Bartlett Pear, Aged Balsamic, Pecorino Toscano
Polpo e Polenta
Spanish Octopus, Grilled Moretti Bramata Polenta, Manodori Balsamic
Zuppa di Topinambur
Jerusalem Artichoke, Meyer Lemon Crema, Potato Crisp
paste
Spaghetti alla Nerano
Spaghetti ‘Rustichella’, Sautéed Italian Zucchini, Squash Blossoms, Provolone, Basil
Tagliolini al Nero con Caviale e Bottarga
Squid Ink Tagliolini, Santa Barbara Uni Butter, Tsar Imperial Shassetra Caviar, Bottarga
Gnudi al Ragu d’Anatra e Porcini
Ricotta Gnudi, Sonoma Duck Ragu, Oregon Porcini Mushroom
secondi
Rombo e Crema di Carciofi
Seared Turbot Filet, Artichoke-Mint Crema, Polenta Chip
Astice e Risotto allo Safferano
Grilled Maine Lobster, Spanish Saffron Risotto. Zucchini Brunoise
Filetto di Manzo ai Gallinacci
Filet Mignon, Polenta, Chanterelle Mushrooms, Maitre Burro
dolci
Terrina al Cioccolato Fondente
Guanaja Dark Chocolate Terrine, Toasted Pistachios, Barolo-Raspberry Coulis
Sorbetto Agli Agrumi
House-Spun Tangerine and Blood Orange Sorbet, Shortbread Biscotto
Gelato al Tiramisu’
Tiramisu’ Gelato Tart, Coffee Crumble
Panna Cotta
Tahitian Vanilla Panna Cotta, Mixed Berries, Vin Cotto
Executive Chef Michele Lisi