A Truffle Dinner

Friday, November 3, through Saturday, November 25, 2017

Our fifteenth annual Truffle Dinner will take place in late fall. Truffles are highly perishable and expensive, so we will order only what we need. Accordingly, we ask that you book your reservation one week in advance. Seating is open with no start time.

TRUFFLES 101

Duo of Scrambled Eggs & Truffles, Truffle Cappuccino

Scrambled Hillandale Farms brown eggs, with truffle butter, black “Burgundy” truffles and a purée of wild mushrooms and black “Burgundy” truffles, finished with steamed cream.

Cocotte Potted Quail Egg, Black Truffle

Quail egg served in a ramekin, filled with Ubriaco cheese fondue and grated Parmesiano-Reggiano cheese, topped with a poached quail egg and freshly shaved black truffles.

Sea Scallop En Croûte, Black Truffle Butter

A Maine diver sea scallop baked in its natural shell, filled with sliced black “Burgundy” truffles and truffle butter, wrapped in puff pastry.

Egg Fettuccini, White Truffles

Freshly shaved White “Alba” Truffles, served over egg fettuccine with truffle butter and fine herbs.

Char-Grilled & Farmed-Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce

Chargrilled quail with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.

Roast Tenderloin of Veal, Sauce Périgueux

Tenderloin of Wisconsin Veal, served over a delicata squash, filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.

White Truffle Ice Cream

Madagascar French vanilla bean ice cream, flavored with White “Alba” Truffles and truffle honey & served over an almond tuile and seasonal berries.

$175 per person Tax & Gratuity not included
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