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Black TruffleThe launch of P.I.G.S. last (month) brought together ten folks – many of whom had never met before, for an evening of good food and conversation. It also, as a “stress test” of a residential kitchen, illuminated the efficiencies and challenges present in preparing a top-tier meal in this house. Thanks to all who came out last night.

Without further ado, here is the menu for January 14th.

Starters

Maine Oysters, shucked • Smoked Goose Breast Bruschetta w/Truffle • Eggplant Caponata w/Handmade Crackers • Fried Stuffed Italian Olives (goose pate)

Courses

Lemon Sole (Dab) Flash Sauteed • Fettucini Carbonara (Italian) w/Truffles • Poached Atlantic Salmon Stuffed Squid • Venison Osso Bucco “Firepit” w/Truffles • Roast Garlic Spinach Martini • Bacon Wrapped Sabayon Souffle

Wines & Beverages

Proseco, Soave, Chianti Classico, Tocai, Nebbiolo, Moscato d’Asti, Bard Coffee and Single Barrel Bourbon

Update on Beverages (Dec 31, 2011) with hyper-links

Il Cole Prosecco (Youtube video of Il Cole), Tamellini SoaveLe Gallozzole Monteriggioni Chianti ClassicoComelli TocaiSalvano Nebbiolo, Bavacco Baracho Moscato d’Asti

Details on the link: Menu for January 14


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