Chef Creations..for Fun

This menu contains all those Items, time to time, that chef Francesco can t put on the regular menu. Bitter Chocolate made for him in the jungle of Costa Rica, RRV Wild Boar, locally raised Lamb Gibblets or anything that inspires him. Items change often according new ingredients or ideas of the moment.

House Wild Boar Prosciutto and Whole Milk Ricotta Bread Crostini with Red Onion Marmalade and 16 months aged Pecorino di Siena

40

Note: Wild boar prosciutto is a little salty due the meat being lean..we cure it in Mediterranean Sea Salt. Ricotta bread is basically just ricotta folded with eggs and flour..it complements the red onion marmalade and the pecorino.

Pink Tagliatelle with Ragout of Filet Mignon and Vegetables slowly braised in Cast Iron with Ricotta Salata 

30

Note: This meat comes from Marin County and the ragout flavor profile is not polluted by tomato. The antique cast iron pot uniformly and slowly simmers for hours. We press and age the ricotta in the house.

Chiuanti Classico, La Leccia 2020

Il Dolce 

Easter Cookies with toasted Almonds

Vin Santo, 2016

 Menu 59

Menu with Wine Tasting  80

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