Parsnip and comté soup with black truffle gnocchi, and bresaola 9
Smoked acorn squash with golden beet curd, nasturtiums and pine cone syrup 11
Smoked eel torchon with cauliflower, horseradish, and maitake mushrooms 12.
Roasted cauliflower agnolotti with king crab, n'djua, jalepeno, and mint 11
Scrambled brown eggs with pickled pig’s feet, truffle butter, and parmigiano-reggiano 9
Duck terrine with chestnuts, persimmon, violet mustard, and duck fat crackers 12.
Sturgeon with crab apples, fennel, ham hock glaze, and Yukon Gold potatoes 15
Monkfish with charred savoy cabbage, foie gras, and celery root 15
Free range chicken with swiss chard and egg yolk ravioli, artichokes, and delicata squash jus 14.
Rabbit loin and crispy leg with chestnut polenta, cipollini onions, and chestnut honey 16
Milk braised veal shoulder with farro, sunchokes, burgundy truffles, and reggiano fondue 16
Aged Rohan duck with caramelized onion and gorgonzola tart, celery and prune 16.
Parsnip panna cotta with butterscotch, yuba, crab apples, and crisp parsnip 9
Foie gras torchon with cashew butter, apple gelee, and yeast ice cream 9
Caramelized sweet potato with ground espresso, Macadamia nut milk, and vanilla ice cream 9.
Cheese plate, chef’s choice with accompaniments 14
5 course dinner - select one from each category: $59 plus tax and gratuity
Please note that to receive tasting menu pricing, a tasting menu must be ordered by everyone at the table.
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
© Piccolo 2015