02 Jun Bison Rib-Eye, Porcini, Truffles
Weekend Special: June 3-5, 2016
InspirationWhen we think of the Great Plains, that expansive grassland stretching from the top to bottom of North America, images of the bison inevitably appear, so twined to the history of this immense pasture is the wild ox. The Great Plains where bison roam free, which bestows them with a hardy musculature and in turn lean meat sans added hormones and with quantities of omega-three that make high-caliber salmon appear deficient by comparison.
This weekend, Chef Luisa Silvia will utilize one of her delectable recipes to showcase this lusty, succulent meat.
Fracosta di bisonte, tartufo e porcini consists of bison (a bone-in rib eye) marinated for three days with Cabernet, heather, honey, spices, herbs, and then oven roasted with clarified butter and summer truffles. Finished with grilled porcini.