Truffle Dinner

November 22, 2013
CVZ Contemporary, 446 Broadway NY

Menu prepared by

Chef / Owner of a luxury boutique catering company based in NYC.
Focusing on rare and high end products, creating a curated food experience.

Background: Paul Bocuse | Gaston Lenôtre | Daniel Boulud

Former clients include Heads of State, A-list actors and fashion designers.

 

Menu


1st Course

Selection of bruschette:

Heirloom tomatoes, basil, organic extra virgin oil, and fleur de sel

Black Autumn truffles from Umbria

Porcini mushrooms and Parma ham

2nd Course:

Scrambled organic eggs with white Alba truffles

3rd Course:

Risotto with white Alba truffles

Dessert

Coffe, Petit fours