06 Apr DRY AGED RIB EYE CARNACINA STYLE
Weekend Special: April 7 – 9, 2017
CARNACINA made his own mark, having written a thick book of recipes and comments that inspired a generation of new cooks. Luisa Silvia found the elegance of his cooking techniques and the appropriate combination of ingredients extremely inspiring for a plate that is seemingly simple but is actually very challenging. She will offer this special meat this coming weekend.
55 days dry aged grass fed beef rib eye, marinated in Cabernet Sauvignon and fine herbs, oven roasted with clarified butter and cognac along with black trumpet, chanterelle and morel mushrooms. Served in “tagliata” style, flavored with truffles and surrounded by red pearl onions pan seared in cognac.