Friday, November 4, through Saturday, November 26, 2016
Our fourteenth 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.
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
Char-grilled 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.