TOMATO WEDNESDAY

Our last Tomato Wednesday of 2020

SEPTEMBER 30, 2020

 

FROM EARTH

Brandywine gazpacho 7

CalTran Orange gazpacho 8

Green Zebra gazpacho 8

   Maine lobster  5 supplement

Tomato consomme' (1997) one of my first dishes inspired by tomatoes 15

Caprese: rainbow of heirloom tomatoes, fresh bufala mozzarella, basil 17

Fried Caprese: Green German, imported fiordilatte, basil 16

Lobster Panzanella: grilled bread, Maine lobster, red onion, cucumber 19

Cous Cous: Cuore di Bue & Persimmon tomatoes, basil, mint 10

Bruschetta: Mix cherry heirloom,  grilled Roan Farms Sonora wheat bread 9

PBT: Pancetta, Burrata, Tomato Black Cherokee, arugula sandwich 9

(2008 cover on Bon Appetit Magazine)

FROM THE SEA   

 

CRUDO

Carpaccio of Pineapple tomato, blue fin tuna tartar 18

Snapper Caprese: Mini San Marzano, burrata, basil 17

Hokkaido scallop, Green Zebra agua chile, cilantro blossoms 14

COOKED

Black Cherokee tomato pannacotta, Maine lobster salad 22

Grilled albacore, Mix cherry heirloom, corn, cilantro, opal basil 16

Grilled octopus San Marzano squid ink sauce, mix cherry heirlooms 16

Shrimp Diavolo: spicy Roma tomato sauce, garlic rubbed crostino 18

PIZZA

Pizza Margherita - pureed San Marzano, basil, fresh bufala mozzarella 17

Pizza Stracciatella - burrata, rainbow of cherry heirloom tomatoes, opal basil 18

 

 

PASTA

Maccheroncini Amatriciana: smoked bacon, San Marzano, onion 17

Pappardelle chicken Bolognese, Roma Tomato 14

Caramelle:  burrata & mozzarella filled pasta, Red, Yellow, Green Cherry, basil 16

Spaghetti clams, oven dried Amish Gold & Sweet Million 14

Fettuccine Maine lobster, mix heirloom  pomodoro-basil sauce 18

Spaghetti pomodoro Roma & basil  12

MEATS

Chicken Parm, San Marzano sauce 16

NY Steak Roma chopped tomato-basil salsa, Jimmy Nardello pepper 18

Beef meatballs in San Marzano sugo 10

Chicken meatballs in Roma pomodoro 10

 

Our family is from Naples, Italy.  The tomato in innumerable combinations has been on our table since childhood.  This year we planted 80 plants, 24 varieties.

Each week we bring a different selections of plates depending on which plants give fruit, and availability.  We hope you’ll enjoy!

 

Buon Appetito, Mario & Sal

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