A Truffle Dinner
Friday, November 24, to Saturday, December 9, 2006
Truffles
The white truffles of Alba in Piedmont, Italy definitely rank in the luxury class. They are valued for their powerful yet extraordinarily delicate aroma. They are expensive because production is highly limited. They grow solely in the wild and fluctuations in weather conditions can play havoc with their reproduction and growth.
The price may double in a week if the market in Alba is lively. Truffles may
be impossible to find if it rains, or if the hunter keeps them for his daughter's
wedding! And since Italians cannot have a daughter married without inviting
every member of the family, down to the most distant cousin, a lot of truffles
are needed. Thus, the more weddings there are in the fall, the fewer white
truffles there are on the market! 
Ancient peoples believed the truffle to be the “daughter of lightning.” The Greeks and Romans were extremely fond of them and esteemed them highly for their aphrodisiac properties. In his day, the composer Rossini, a renowned gourmand, called the truffle “the Mozart of mushrooms.” The favored growing region is Piedmont, on the fringes of the Roero and Langhe hills, this region also produces Italy's greatest wines: Dolcetto, Barbera, Barbaresco, Barolo and Nebbiolo.
Like these wines, the white truffle is found in five different varieties, determined by the species of tree on the roots of which it originates. So depending on whether it is associated with the weeping willow, oak, poplar, linden or vine plant, the color can range from white, sometimes veined with pink, to grey verging on brown. Unlike the black truffle, it does not take well to cooking, but with its exuberant garlic overtones and somewhat mineral hydrocarbon characteristics, it must be grated at just the last moment to enhance certain foods. While its black cousin is a perfect match for a fine red Pomerol, the white truffle pairs beautifully with a distinguished aged Riesling.
Our seventh annual Truffle Dinner will take place again in late fall. Truffles are very perishable and expensive so we will order only what we need. We ask that you book your reservation one week in advance. Seating is open with no start time.
The Menu
Truffle Cappuccino
A purée of truffles with steamed cream.
Eggs & Truffles
Scrambled eggs cooked with truffle butter, garnished with black truffles and truffle oil.
Wild King Salmon, Black Truffle Butter
King Salmon, char-grilled with julienne braised Napa cabbage, with truffles and truffle butter.
Sea Scallop En Crôute, Black Truffle Butter
A Maine diver sea scallop in its natural shell, filled with sliced truffles and truffle butter, wrapped in puff pastry.
Maine Lobster Salad, Black Truffles
Day boat Maine Lobster tossed with micro-field greens with white truffle oil and aged balsamic vinaigrette with sliced black truffles.
Egg Fettuccini, White Truffles
Freshly shaved Alba White Truffles served over egg fettuccini with truffle butter and fine herbs.
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over white and black truffle risotto, topped with chanterelle mushroomsand a truffle reduction sauce, with seasonal root vegetables.
White Truffle Ice Cream
French vanilla bean ice cream flavored with Alba White Truffles and Truffle honey served over an almond tuile and seasonal berries.
$125 per person
Tax & Gratuity not included