Clubroom - Third Course

Question 1

Spicy Lobster Bigoli

Answer 1

Shellfish, Gluten, Dairy Allergy
Bigoli (Extruded pasta. Long, thick, tubular). Tossed with Nduja (spreadable spicy Calabrian chili pork sausage) combined with soffritto (mirepoix) and lobster oil to form ragu (lobster meat, lobster stock and nepitella (herb related to mint). Topped with breadcrumbs and Parmesan cheese.

Question 2

Ramp Farfalle, Mushrooms, Fresh Grated Horseradish

Answer 2

Gluten, Dairy Allergy
Farfalle (Italian for “butterfly”) housemade in sauce of wild and cultivated mushrooms, ramps, creme fraiche, pecorino, miso butter, sorrel and fresh grated horseradish.

Question 3

Spelt Tagliarini

Answer 3

*Nut allergy (can be done without pesto)
Spelt tagliarini, braised chicken, summer savory (hard herb), pistachio pesto (broccoli rabe, fennel, sweet sicily, parsley), parmesan cheese