Tables

Pio Tosini 20 month-aged prosciutto with marinated apples and toasted mustard seeds.

Producer: Pio Tosini (Emilia-Romagna) aged 20 months served with apple slices that are dressed with black currant vinegar, toasted brown mustard seeds.

Kohlrabi and watermelon radish salad with anchovy vinaigrette, capers, and parmigano.

We thinly slice kohlrabi and watermelon radish and season it with salt. Separately we make an anchovy vinaigrette with EVOO, anchovies and lemon juice. We toss the kohlrabi and watermelon radish with lemon segments, chopped parsley, and shaved parmigiano. We can do this vegan, vegetarian.

Potato salad with aioli, carrots, celery and prosciutto cotto.

We use treviso, radicchio and castelfranco chicories with barolo vinegar, EVOO, salt, pepper, grapes, toasted walnuts and 1 oz gorgonzola dolce (Casa Leonard).

Chicory salad with grapes, toasted walnuts, gorgonzola dolce and Barolo vinaigrette.

We make aioli with eggs, garlic, salt, white wine vinegar, EVOO and pure olive oil. We mix the aioli with blanched potatoes and carrots (in boiling salted water). We add fresh celery and Prosciutto cotto (cooked ham, brined with herbs and gently cooked). We garnish the mix with celery leaves.

A taste of the above four antipasti.

A taste of the above four antipasti.

Sauteed crespelle stuffed with taleggio and speck with sauteed butternut squash and fried sage.

Two crepes made with butter, milk, eggs, flour and salt. In between the crespelle we add speck (smoked and cured pork leg from Alto Adige) and 1.5 oz taleggio. We cook the crespelle with butter and EVOO. The crespelle is topped with roasted diced butternut squash, black pepper and fried sage leaves.

Fine hand-cut egg yolk pasta with cultured butter and sage.

Narrow hand cut pasta made with egg yolk and OO flour. We toss the pasta in butter, sage, salt, pepper and the pasta water. Its topped with parmigiano reggiano. 120g for a large. 75g for a half size.

Fine hand-cut egg yolk pasta with pork and beef ragù.

Narrow hand cut pasta made with egg yolk and OO flour. The ragu is mirepoix and garlic pureed and cooked until well caramelized in EVOO. We add ground beef chuck, ground pork shoulder, tomato paste, pureed canned tomatoes, red wine, prosciutto ends, nutmeg, salt, pepper, 8-10 bay leaves, brodo and rosemary. The whole process takes 5 hours. On pick-up we add a touch of EVOO and top it with parmigiano reggiano.

Agnolotti stuffed with braised rabbit with double brodo and marjoram.

Dough made with OO flour and egg yolks. We braise rabbit with mirepoix, rice and kale, white wine and brodo. We pick the meat and puree it with the vegetables, barolo vinegar, a little marjoram and parmigiano. We make a double brodo with the rabbit liquid and then, when we run out, normal brodo. We finish the sauce with butter, barolo vinegar and marjoram. Parmigiano on top.

Risotto with Alaskan spot prawns, chives and Calabrian chili oil.

We add diced onion and garlic to EVOO and butter and cook until lightly caramelized. We add carnaroli rice to the onion mixture and cook until lightly toasted. We deglaze with white wine. We cook the rice with veg stock until its still a little firm but mostly cooked. We add ¼ C (for a large, 1/8C for a half) of chopped Alaskan spot prawns. They are caught in deep cold water and frozen withing hours of being caught. They are often served with their roe (bright red eggs). We add butter, parmigiano, chopped chives and top the dish with Calabrian chili oil (pureed Calabrian chilis and EVOO).

Barolo-braised beef cheek with celery root puree and pomegranate seeds.

Butter-poached sturgeon with Salsa Piemontese.

Our sturgeon is coming from the Columbia River. We cut it to 7 oz. We are poaching it in butter and bay leaves. We are serving it with Salsa Piemontese (onions, celery, garlic, golden raisins plumped with white wine, rosemary, sage, white wine vinegar and butter. This can be dairy free.

Cotechino sausage and lentils in pate brisee with veal sauce.

Roasted carrots with sage and Barolo vinegar.

We blanch lacinato kale in salted water and refrigerate. We roast garlic and add some of those cloves to EVOO, add some of the kale, chili flake, lemon juice and salt.

Sauteed lacinato kale with roasted garlic and chili oil.

Roasted red cored chantenay carrots with EVOO, butter, sage, garlic and barolo vinegar.

Vanilla panna cotta with persimmon puree.

cream, milk, sugar, vanilla bean, salt, gelatin. Persimmon puree: persimmon, sugar, cloves, nutmeg, salt, lemon.

Almond brown butter torta with almond gelato, currants and apple puree.

Brown butter, almonds, AP flour, sugar, eggs, salt, vanilla paste. Apple Puree: Apples, lemon juice, nutmeg, cinnamon, sugar salt. Apple Compote: Honeycrisp apples, almonds, salt, cinnamon, nutmeg, currants, apple cider juice. Almond gelato: almonds, cream, milk, glucose, salt, sugar, eggs, superneu

Pear brandy-poached pears with vanilla pastry cream, pizzelle, walnuts and caramel.

Pear brandy, sugar, water, vanilla bean, salt, black pepper, cloves, star anise and nutmeg. Vanilla pastry cream: milk, cream, vanilla bean, cornstarch, salt, sugar, gelatin and eggs. Caramel: sugar, glucose, cream, butter, vanilla paste, salt. Toasted walnuts. Pizzelle: butter, egg, sugar, vanilla paste, flour and baking powder.

Chocolate cake with gianduja mousse, chocolate buttercream, hazelnut brutti ma buoni and Luxardo cherry sauce.

The chocolate cake is layered with cake, gianduja mousse, italian buttercream, chocolate glaze and brutti ma buoni. Cake: butter, AP flour, cocoa powder, salt, baking soda, baking powder, sugar, eggs, buttermilk, coffee. Buttercream: cocoa powder, egg whites, butter, sugar. Gianduja mousse: gianduja, whipped cream, gelatin, eggs, sugar and egg yolks. Chocolate glaze: cocoa powder, creme fraiche, water, 70% chocolate, sugar. Brutti ma buoni: hazelnuts, sugar, egg whites, vanilla beans. The cherries a luxardo cherries with almond grappa.

Ladyfinger soaked with acqua di cedro, layered with ricotta mousse and lemon curd with candied lemon zest and creme fraiche.

Zuppa is ricotta mousse, lemon curd, ladyfingers, acqua di cedro, creme fraiche and candied lemon zest. Ricotta mousse (yolks, sugar, prosecco {DOC, DOCG produced in Veneto and Friuli, made with prosecco grape, usually made with charmat-martinotti method-secondary fermentation in stainless steel tanks but sometimes produced classically) ricotta, cream, gelatin). Lemon curd (lemon juice, lemon zest, eggs, salt, butter, sugar). Ladyfingers (eggs, sugar, water, AP flour, cornstarch, salt). Acqua di cedro (water, sugar, acqua di cedro: grain alcohol steeped in zest of a specific lemon variety: Medica) (No Nuts)

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Melon juice, sugar and water.

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Fruit, sugar, tartaric acid and pectin. (Gluten free, nut free, booze free, gelatin free)