Il Tartfuo Menu 12.08.17

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IL TARTUFO a pop-up restaurant dedicated TO fresh italian truffles & WINE TARTUFI Enhance your experience and request a layer of freshly-shaved black or white truffles WHITE TRUFFLE | $39/3g The rarest truffle, the white truffle grows wild in the forests of the small Piemontese TARTUFO township of Alba. Known as “the diamond of the kitchen,” these tubers cannot be cultivated, so each variety is only available a few months out of the year. AL TAVOLO A whole, fresh white truffle BURGUNDY BLACK TRUFFLE | $15/3g for the table | $12/g Their earthy, robust flavor is reminiscent of the deep forests they grow in. These truffles are best enjoyed thinly shaved in their raw form as a finishing touch over pasta, risotto, egg, or meat. SPECIALI 4-COURSE TASTING MENU CARNE, VINO E TARTUFO choose one tasting portion from each section · 65 Boneless braised beef short rib, red wine agrodolce onions, wine pairing, sommelier’s selection · 35 potato purée, whole white truffle for the table freshly shaved white truffles · 39 Bottle of Barolo, Mirafiore, 2012 | 225 per due ANTIPASTI CARNE CRUDA ARANCINI CON FUNGHI E TARTUFO Hand-chopped Razza Piemontese top round, extra virgin Mushroom and truffle arancini, taleggio fonduta | 12 olive oil, sea salt, gras pista, grilled bread | 15 MIDOLLO SALSICCIA DI CINGHIALE Roasted bone marrow, onion marmelata, Wild boar sausage, local sweet potatoes, pickled shallot | 13 grilled bread, parsley | 15 PRIMI TAJARIN CON BURRO AL TARTUFO Thin, egg pasta with white truffle butter | 17 AGNOLOTTI DEL PLIN AL BRASATO Housemade pasta filled with pork and veal in a Piemontese – inspired broth | 18 GNUDI AI TRE FORMAGGI PIEMONTESI CON FUNGHI TORTELLONI DI ZUCCA CON CASTAGNE Bra duro, raschera and ricotta gnudi, wild mushroom ragù | 21 E PANNA Chestnut flour tortelloni filled with roasted butternut squash RISOTTO AL CASTELMAGNO in cream and cheese sauce | 19 Carnaroli rice, castelmagno cheese | 22 SECONDI TAGLIATA CAPESANTE Grilled hanger steak, beef fat potatoes, agrodolce onions | 31 Pan-seared scallops, sunchokes, maitake mushrooms | 35 FARAONA PETTO DI VITELLO ½ guinea hen – pan roasted breast, braised leg and thigh, Braised veal breast with potato purée and agrodolce onions | 27 roasted winter vegetables, jus | 28 VINO IL TARTUFO’S PRIVATE ENOTECA New this year, Il Tartufo is featuring an exclusive wine rack just inside the restaurant 100+ different featuring an evolving selection of exceptional Italian wines. We've pulled out some of our most sought-after vintages from our temperature-controlled wine cellar. And guess wines available what? Only diners at Il Tartufo (i.e., you!) have access to the enoteca, so hand-pick a bottle to enjoy with your meal! 12.08.17.

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We Serve Foods Made with Seasonal Ingredients by Small Local Producers Who Respect the Environment and Are Part of a Short Distribution Chain
We serve foods made with seasonal ingredients by small local producers who respect the environment and are part of a short distribution chain. Such selected ingredients guarantee quality, health and wellbeing. The menu à la carte comes also with an ad hoc monthly menu which includes typical recipes from the different regional culinary traditions, while paying homage to the extraordinary various and rich foods which can be tasted in the Bel Paese (like Dante used to call Italy) from North to South. Our special SELECTIONS APPETIZERS Carabaccia THE CASARO CARABACCIA 10 CHEESEMAKER’S SELECTION Onion soup with Tuscan bread It is an ancient recipe from This soup was described for the first time in 6 cheeses: Maremma buffalo milk ricotta, Allergens: GLUTEN, MILK AND DAIRY PRODUCTS the Balkans (from the Greek 1549 by Cristoforo da Messiburgo in his robiola of Roccaverano goat cheese, pecorino di karabos, which means concave recipe book “Libro novo nel quale s’insegna Pienza sheep cheese made with raw milk aged TUSCAN PECORINO shell). Between the XI and the a far d’ogni sorta di vivande” - New in ashes, parmigiano reggiano cheese made SHEEP CHEESE FLAN 10 XIII century, in fact, many book which teaches you to cook any sort of with red cow’s milk and aged for 30 months, With sautéed pears in balsamic Greek artists came to Florence food - and included many spices and sugar Langhe blue cheese, castelmagno cheese made vinegar from Modena to decorate its churches. according to the Renaissance’s taste. with mountain pasture milk 18 Allergens: EGG AND BY-PRODUCTS, MILK AND Allergens: MILK AND DAIRY PRODUCTS DAIRY PRODUCTS 4 cheeses: Maremma buffalo milk ricotta, CHICKEN LIVER pecorino di Pienza sheep cheese made with raw TERRINE 12 Pecorino sheep cheese and pears milk aged in ashes, parmigiano reggiano cheese With a syrupy cherry heart and It has always been the typical breakfast of Tuscan farmers.
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SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
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