White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

3rd annual bistro 5 cocktail dinner!

sponsored by frederick wildman and sons, ltd.

(4 courses, with drinks, for $95)

november 1st, 2017

I.


{phragmite}
~
edinburgh seaside gin, 151° rum, cardamom, lemon, sea salt


with

{scallop crudo}
~
cardamom, citrus gastrique, salsify,
and pickled sea beans


~
II.


{grey funnel line}
~
edinburgh cannonball gin, tonic,
squid ink, earl grey, champagne

with

{squid ink bucatini}
~
octopus, smoked tomato sauce,
and white anchovy crumbs


~
III.


{claudia marie}
~
green chartreuse, cranberry, scorched rosemary, lime, egg white

with

{speck wrapped halibut}
~
quail egg, wild mushroom brodo, broccoli, and black lime romanesco


~
IV.


{braid seas}
~
feathery blended scotch,
medford rum, nutmeg,
pineapple, coconut, orange

with

{coconut bigne}
~
browned butter & rum gelato,
chocolate ganache