Three-course menu, $75

October 7
Petit aïoli with romano beans, peppers, and warm garlic toast
Soufflé aux fromage with Gruyère cheese and sautéed chanterelles
Plum galette with raspberry ice cream

October 14
Chicory salad and grilled crostini with goat cheese, figs,
and aceto balsamico
Colman Andrews’s pansotti con salsa di noci:
wild greens ravioli with walnut sauce
Pomegranate and red wine zuppa di frutta with poached pears
and vanilla parfait

October 21
Autumn salad with pears, walnuts, and frisée
Barolo risotto with grilled wild mushrooms, escarole,
and gremolata
Sicilian cream puffs with bittersweet chocolate sauce

October 28
Fried artichokes, onions, eggplants, and peppers
with garden salad
Paula Wolfert’s green paella with fresh shell beans,
cooked in the fireplace; with allioli
Anise crema catalana with baked figs

2019-10-04 13:49:45