29 Jun FRACOSTA, SALSA DI CILIEGE, SFORMATO DI PATATE E PORCINI FRESCHI
Weekend Special: June 30 – July 2, 2017
Luisa Silvia loves to prepare ingredients with intense flavor. Her attention is kept by the process of meat aging and the concentration and saturation of natural flavors. The tenderization of the meat texture along with the special accompaniment of the unique Oregon cherry sauce is what you find in the special this weekend.
55-day dry aged grass fed beef rib eye, marinated with herbs, is pan seared with clarified butter. Sauteed shallots are combined with pitted blonde Rainier and strawberry Rainier cherries, cognac and Marsala wine, a touch of Dijon mustard and rosemary and then slowly reduced. The meat rests awhile and is then finished with the sauce. Accompanied by potato and fontina flan, with sliced fresh porcini mushrooms from the woods.