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    This document appears to be a menu from a 2005 truffle tasting featuring dishes incorporating different types of truffles from Italy and ingredients like foie gras, crab, and pork loin. The menu includes 14 items and offers options to pair wines from regions like Tuscany and Burgundy with each course for an additional price.

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    This document appears to be a menu from a 2005 truffle tasting featuring dishes incorporating different types of truffles from Italy and ingredients like foie gras, crab, and pork loin. The menu includes 14 items and offers options to pair wines from regions like Tuscany and Burgundy with each course for an additional price.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    51 views1 page

    Truffle Menu

    Uploaded by

    eatlocalmenus
    This document appears to be a menu from a 2005 truffle tasting featuring dishes incorporating different types of truffles from Italy and ingredients like foie gras, crab, and pork loin. The menu includes 14 items and offers options to pair wines from regions like Tuscany and Burgundy with each course for an additional price.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    TRUFFLE TASTING

    2005

    Truffled Summerland Farm Egg Custard with Black Truffles


    Vernaccia di San Gimignano, Fontaleoni 2003, Toscano

    Alaskan King Crab with Petrossian Caviar & Fresh White Truffles
    Icardi, Pafoj 2003, Monferrato

    Pan Roasted Foie Gras with Preserved Figs & Burgundy Black Truffles
    Domaine Bertagna, Hautes Cotes de Nuits 2003, Burgundy

    Hand Cut Pappardelle with Shaved Italian White Truffles


    Monsordo Rosso 2000, Langhe, Piemonte

    Black Truffle Studded Berkshire Pork Loin & Braised Pork Belly
    with Anson Mills Antebellum White Grits
    Cum Laude, Castello Banfi 2002, Toscana

    Fromager des Clarines with Shaved Italian White Truffle

    Truffled Panna Cotta with Vanilla Ice Milk

    Warm Olive Oil Cake with Pistachio Gelato & Shaved Italian White Truffles
    Vin Santo del Chianti Classico, Volpaia 1997, Toscano

    Madeleine

    Two Hundred and Ninety-Five Dollars


    Three Hundred and Sixty Five Dollars with Wine Pairings

    Chef de Cuisine: Drew Belline

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