Julian Barsotti, the Pope of Pasta, has announced plans for a three-night series of special dinners from August 28 through August 30. Here’s the windup and his pitch:
I wanted to let you know about a very exciting series of special dinners we are doing at Nonna in a few weeks, The Oceanic Dinners. In the past, we have done special dinners that have focused on specific regions (Tuscany, Emilia Romagna and Rome) with great success.
For The Oceanic Dinners, I drew inspiration from transcendent meals I have eaten on the Abruzze coast, Venice, Naples, and the Amalfi coast. It is a massive undertaking as far as sourcing and preparation go. I think the menu is original, and most importantly, delicious. We will list the source and method in which all seafood was caught. For example, the Black Sea Bass – Rhode Island, was trap-caught. The purpose is to create dialogue and understanding of where our seafood comes from. There may be a few edits or additions to the menu based upon availability.
You can view the ambitious menu below. The a la cart prices are not available at this time. Call 214-521-1800 for reservations.
Seafood Dinners, August 28-30
Antipasti, Salads, Crudos & Marinated Preparations
Marinated Razor Clams & baby beets with opal basil & noonday onions
Geoduck crudo with garlic & hot pepper-infused extra virgin olive oil and
shaved fennel salad
King Salmon tartare with fennel creme fraiche, shallot, capers & chervil and carte de musica
Sand Dabs in Saor
Marinated Sardines with eggplant, tomato, currants, pinenuts & fennel pollen
Santa Cruz Halibut crudo with fresh local chiles, wild arugula and bottarga
Dozen Oysters: St. Simone, Kumamoto and Glacier Bay with condimento
Squash Blossoms stuffed with mozzarella di bufala, anchovies and espazote
Grilled & Ink braised Monterey Squid stuffed with spicy sausage & carnaroli
Grecian Octopus tonnato with pickled chiles, celery heart and parsley
Fried Fanny Bay Oysters Da Fiore with Tartar sauce
Blue Crab with our ‘Louis’ sauce: sweet 100 tomato ketchup, aioli and soft herbs with shredded escarole
Gulf Oysters ‘Casino’ with guanciale, local sweet & hot peppers and buttered
breadcrumbs
Shaved summer insalata di bottarga with radishes, chioggia beets,
celery and chicory
Pizze
White anchovies, mozzarella di bufala, tomato, purple and opal basil
Red Clam Pie: Cherrystones, pancetta, tomato, butter, oregano, hot pepper and pecorino
House Salt Cod Montecato with Gaeta olives & shaved fennel salad
White Clam Pie with spicy rapini
Pasta Fatta in Casa & Primi portions are sized as mid course, add $7 for entree sized portion
Garganelli with baby octopus & Monterey squid bolognese with parmigiano vacche rosse
Beet Caramelle of Langoustine with sea urchin butter and robiola
Scialatielli with triple clam sauce (customers choice: white or red): Manila, Geoduck and Steamer clams
Casoncelli of Maine lobster with burrata, sungold tomato and purple basil
Creste di Rigate with ruby red shrimp, cuttlefish & cannellini bean raguAquerello risotto with jumbo lump blue crab, saffron, sweet 100 tomato and zucchini blossom (specifically prepared for entire table)
Lumache with snails, bagna cauda and buttered breadcrumbs
Saffron Chittara with Mediterranean mussles, housemade pepperoni, tomato, and hot pepper
Buckwheat Pizzzocheri with Petrossian Royal Transmontanous caviar
and crème fraiche
Tomato Tajarin with Georgia white shrimp scampi, chanterelles and Brentwood corn
Secondi
Grand Fritto Misto: Smelt, Monterey squid, grass shrimp, salt cod montecato, Ipswitch clams, zucchini, okra and noonday onions
Salt baked Eel with Colli Etruschi extra virgin olive oil and lemon
Whole Gulf Bycatch (Guest’s choice: wood oven roasted or charcoal grilled)
Black Sea Bass and littleneck clam chowder in cartoccio
Pan fried Sand Dabs with Dungeness crab, tomato butter and chanterelles
Brodetto di Pesce: Rockfish, Manila clams & Georgia white shrimp in brodo with aioli and crostone
