Amid the sea of restaurants offering holiday dining, Cibus scores a big thumbs-up with the menu for next week’s White Truffle & Wine Dinner (Nov. 16 at 7 PM).
The menu opens with an antipasti plate of grilled country bread, fontina fondue, leeks, and white truffle slivers (Gavi, Beni di Batasiolo), the graduates to a first course of imported tagliolini pasta tossed in beurre blanc, truffle essence and fresh sliced white truffle with parmigiano reggiano (Barbera d’Alba, Beni di Batasiolo). Save room for the second course of roasted veal tenderloin with Madeira and foie gras demi-glaze; and pan-seared scallops, finished with truffle zabaglione, shaved fresh truffles, roasted baby winter vegetables and duchess potatoes (Barolo, Beni di Batasiolo), before enojoying a sweet finisher of traditional asti coffee custard served with vanilla beignets (Moscato d’Asti, Beni di Batasiolo).
The entire smash will run you $80 per person, a moderate price to pay for a pre-Thanksgiving warm-up.
