Three-course menu, $75

February 3
Wild mushroom and black truffle arancini with Ross’s chicories
Winter vegetable minestrone with ricotta raviolini and arugula pesto
Marsala semifreddo with Tarocco blood oranges
and candied kumquats

February 10
Orange and avocado salad with toasted spiced pumpkin seeds,
coriander, and pickled shallots
Diana Kennedy’s Oaxacan mole verde with winter squash,
black beans cooked in the fireplace,
and hand-made tortillas
Bittersweet chocolate custard with cinnamon churros

February 17
Onion galette with niçoise olive tapenade and garden lettuces
Richard Olney’s cabbage crépinette with grilled wild mushrooms
and sauce verte
Walnut cake with rum ice cream and caramelized apples

February 24
Persian herb frittata with shaved fennel, carrot, and radish salad
Yotam Ottolenghi’s vegetable ragout with lime, saffron rice,
and spinach-yogurt sauce
Cardamom ice cream and tangerine sherbet with Page mandarins

2020-02-22 15:25:16