When: Thu., Dec. 31 2009
At two seatings, 6 and 9 PM, chefs Rob and Allison Levitt are serving a Tuscan gran bollito misto, simmered meats served with accompaniments after the brodo is served as a course of its own. The meal starts with charcuterie and antipasti: braised fennel with truffle fonduta, a buckwheat crespelle with creme fraiche and caviar, and smoked sturgeon with blood orange. Then comes the brodo, served with tortellini, then the bollito, veal breast, beef shank, cotechino sausage, chicken, and beef tongue, served with potatoes and traditional accompaniments. For dessert there are Italian pastries and candies. BYO.