Markethouse

When: Sat., Dec. 31 2011

Chef Scott Walton offers a nine-course prix fixe truffle menu featuring lamb and truffle pate; truffle-butter-poached oysters; truffled arborio rice with Maine lobster, black trumpet mushroom and truffle cream; German butter potato salad with arugula, a cured egg, lamb belly lardon, and truffle vinaigrette; a foie gras and truffle popover with red wine duck jus; eucalyptus-roasted wild boar; a 50-day dry-aged rib eye with truffle-onion jam; and a cinnamon-twig-roasted persimmon with gingersnaps, black walnut, and honey white truffle. Wine pairings are available for an additional $50.

Price: $75

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