Thursday, Dec 17 – Hannuka -7pm  $28

Hummus
Salad of Fennel, Belgian Endive, Frizee, Fuyu Persimmons, Pomegranate Seeds
Deep Fried Swiss Chard Stems Stuffed with Ground Chicken, Chard
Spinach Croquettes
Eggplant Croquettes

Potato Latkes with Applesauce and Sour Cream

Evan’s Pot Roast with Dates and Oranges

Suganiyot – Jelly Doughnuts

Tuesday, December 22 – Italian Feast of the Fishes  $40

Antipasti

Pizza alla Puttanesca with Anchovies
Calamari Fritti
Seared Sardines with Ice Blanched Red Onion, Fried Meyer Lemon Slices and Greek Oregano
Seared Tuna “Carpaccio” drizzled with Saffron-Red Wine Vinaigrette
Insalata di Mare alla Griglia

Paste

Trofie with Shrimp, Greens, Fennel
Cannelloni al Mare
Eggplant Parmesan Rolls
Stuffed Mushrooms
Frizee Salad

Cannoli

Serves 6

6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6 egg whites, stiffly beaten
1/4 cup heavy cream
3 tablespoons kirschwasser
1 1/4 cups strong brewed coffee, cold
25 ladyfingers
1 tablespoon unsweetened cocoa powder

In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.

Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.

Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

Serves 4

1 3/4 cups uncooked Arborio rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

Spicy Garlicky Carrots  4.

Zucchini al Agrodolce (sweet and sour w/mint)   4.

Long Cooked Green Beans w/Tomato   4.

Antipasti plate – Includes all of the above plus  Mozzarella and Olives     13.50

Burrata with Beets  13.50

Special Pizza – Corn, Baby Tomatoes, Fontina  14.50

Creamy Pesto Lasagne 13.50

Linguine with Shrimp, Zucchini, Herbs, Lemon Zest  13.50

Spaghetti with Heirloom Tomato Sauce, Eggplant, Ricotta Salata  13.

Risotto w/Fresh Corn and Fresh Tomato Sauce 14.50

Ricotta Gnocchetti of the Day   14

Serves 6

1 large eggplant, approximately 4 pounds
2 eggs, beaten
3/4 cup bread crumbs plus more for breading
1/2 cup grated parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
Olive oil for frying
Lemon wedges

Place eggplant on cookie sheet with sides to catch drips. Place in preheated 450 degree oven and bake until the eggplant completely collapses and the inner pulp is soft approximately 45 minutes.

Let eggplant cool enough so that you can handle it. Carefully scoop out soft pulp and place in cheesecloth lined sieve. Press out as much liquid as possible. Place drained eggplant, breadcrumbs, parmesan, parsley, garlic and salt and pepper to taste. Process just until mixed. Do not over process. Place mixture in a bowl and refrigerate for at least 1/2 hour.

Place abundant breadcrumbs in pie or cake pan. Heat enough oil to come 1/2 inch up the sides of a medium frying pan. Drop a tablespoon of eggplant mixture on to the breadcrumbs and roll to coat. Place immediately in frying pan. Fry until golden brown on all sides.
Serve hot with lemon wedges.