Transcript dinner tasting menu

OAKLAND RESTAURANT WEEK 2017
DINNER TASTING MENU
FOUR COURSES-$40
JANUARY 19-29, 2017
CICCHETTI
FRESH GARBANZO BEAN CANNOLI, GREEN GARLIC SALSA VERDE,
TOASTED PINE NUTS, AGRETTI
DUNGENESS CRAB PANNA COTTA, MEYER LEMON,
TINY RED SORREL, FOCACCETTE
PRIMI
PARSLEY ROOT SFORMATO, RED WATERCRESS, TOASTED ALMONDS, NETTLE PESTO
OR
BACALA MANTECATO TORTELLI, SHELLFISH CREMA, BOTTARGA, FRIED LEEKS
OR
SEARED PORK BELLY, PUNTARELLE, KUMQUATS, BELUGA LENTILS, SALSETTA DI MANDORLE
SECONDI
ARTICHOKE, BLOOMSDALE SPINACH AND RICOTTA AGNOLOTTI,
CHICKWEED CREMA, PECORINO DI MOLITERNO
OR
HAWAIIAN OPAH, BONE MARROW, WATERMELON RADISH,
BROCCOLI DI CICCIO, CAULIFLOWER, CECI BEANS, SHALLOTS, PICKLED CHILE PASTE
\
OR
PAN ROASTED STUFFED QUAIL, BLACK TRUMPETS,
GOLD TURNIPS, CIPPOLINI, CAVOLO NERO
DOLCINI
GUINNESS STOUT CAKE, BUTTERSCOTCH SAUCE, ROSEMARY CREAM, FOCACCETTE
SAFFRON PANNA COTTA, PISTACCHIO BRITTLE, HUCKLEBERRY JAM, BRUTTO MA BUONI
WARM CHOCOLATE, DATE AND HAZELNUT PUDDING CAKE, SALTED CARAMEL GELATO