226th. Quarterly Dinner
July 10th. 2004
Palio d'Asti, San Francisco

La Cucina Nobile

Apribocche   Mouth Openers

Prosciutto San Daniele e Melone
Friuli Aged Ham and Melon
and
Crostini con Fegato Grasso di Mare e Bottarga
Monkfish Foie Gras and Sicilian Caviar on Toast
and
Gamberi Coperti
Grilled Pancetta wrapped Shrimp
2002 Col Sandago Prosecco Extra Dry

Antipasto  Before the Meal

Carpaccio di Pesche e Fegato Grasso
Thinly Sliced White Nectarines and Marsala Poached Foie Gras with Spiced Toasted Almonds, Mâchè and Black Pepper

1995 Tokaji Tuttonyos

Primo  First Course

Mezzelune alla Monferrina
Fontina and Almond Filled Half Moon Ravioli in Broth with Spinach and White Truffle Essence

2001 Lenotti Bardolino Superiore "Le Olle"

Secondo  Second Course

Caprino e Fagioli Freschi
Cassoulet of Braised Local Baby Goat with Fresh Cranberry Beans, Tiny Tomatoes, Celery and Garlic
Crostini with Currant Almond Chutney
1997 Badia di Morrona

Formaggi   Cheese Course

Toma di Capra
Aged Goats Milk Cheese from Piemonte
1988 Chateau Monbrison, Margaux

Dolce  Sweet Finish

Tartufi di Cioccolato
Housemade Chocolate Truffles