Les Pates

Question 1

Pumpkin Risotto

Answer 1

Roasted pumpkin risotto (cooked with white wine), duck confit, roasted chestnuts, chestnut honey, créme fraiche, brown butter, herbs

Question 2

Celery Root and Brie Anglotti

Answer 2

Celery Root, brie cheese, walnuts, pears, rosemary, bread crumbs, parmesean, butter, walnut vinegar, anglotti (a fresh eggs pasta, like small, delicate ravioli)

Question 3

Rigatoni

Answer 3

Pasta, garlic, black kale, white wine, leeks, gruyere cheese, cream, bread crumbs (vegetarian)
Finished with parmesean, gruyere and herbs. Bit of cream to bind.

Question 4

Spaghetti Nicoise

Answer 4

Thin pasta cooked with red pepper flakes, tomatoes, basil, and 2 types of tuna: raw and confit (poached in EVOO)
Topped with parmesean cheese

Question 5

Short Rib Raivoli

Answer 5

No cheese inside, but surrounded by a gruyere fondue sauce, with winter truffles and oil

Question 6

Black Fettucini

Answer 6

Squid ink makes the fettucini black
Fettucini in a chorizo-based sauce with small, sweet ruby red shrimp from Florida, cuttlefish, clams, and chorizo. Remember to serve with a little shell bowl!

Question 7

Coquilles with beef cheek

Answer 7

Coquilles (like large elbow macaroni), mixed with beef cheek in a tomato-based sauce, topped with shaved manchego cheese.
Beef cheek ragout with brebis cheese

Question 8

White truffle fettucini - $65

Answer 8

Fettucini cooked with an egg-based creamy parmesean cheeze sauce, and topped with 5-6 grams of shaved white truffles