has been cooked in frothing brown butter that has been kissed with hickory and seasoned with "our seasoning." egg custard is baked soft with browned parmesan cheese solids. brittle of toasted walnuts is broken to resemble crumbs. wine pairing: colli di lapio, fiano di avellino, romano clelia, campania, 2013
Smoked Beets
over applewood then sliced thin. baby beets are roasted in olive oil of arbequina olives and charred rosemary. tonnato sauce is made with oil from dried fish flakes. pine nuts are toasted lightly and dressed with a beet stem vinaigrette. wine pairing: ottella, lugana, veneto, 2013
Cod
lightly roasted in olive oil from mission valley, ca. the skin is removed and fried crisp with seasoning of nori seaweed. baby carrots are roasted in aromatic spices, then dressed with a puree made from their tops. soil is lightly baked with the essence of coffee beans and green cardamom. wine pairing: viberti, chardonnay, piedmont, 2012
Buckwheat Fusilli
is tossed in a sauce made from rendered pork sausage, pork broth, and chili flake. broccoli rabe stems and florets are blanched and incorporated into the sauce. ricotta solata is shaved over top the pasta to finish. wine pairing: mastroberardino, lacryma christi del vesuvio, campania, 2013
Beef Short Rib
is braised until tender and glazed with its natural cooking liquid. corn polenta is lightly smoked before being cooked smooth and finished with taleggio. gremolata is made from oil extracted from parsley with golden crisp garlic. honey and sherry vinegar is used to glaze parsnips that are poached until just tender. wine pairing: bisceglia, aglianico del vulture, gudarra, basilicata, 2009
Tiramisu
mascarpone mousse infused with vanilla bean is layered atop espresso-madeira soaked italian sponge cake. a sorbet is made of valhrona 66% chocolate and cold processed coffee; and milk foam to garnish. wine pairing: maculan, torcolato, veneto, italy, 2010