Rucola Supper Club Menu
*Beverages on their way -- please check this space later this evening!*
First Course - Slow roasted baby carrots, Puy lentils, roasted garlic vinaigrette
Second Course - Conchigliette squashio e pepe, butternut squash puree, walnuts, pecorino
Third Course - Apple walnut Fernet cake, Fernet creme fraiche
First Course - Let lentils come to room temp, mix in vinaigrette. Heat carrots in 350 preheated oven for 5 minutes. Plate lentils, top with carrots.
Second Course - Let pasta come to room temperature. Heat sauce in pan over medium-low heat while stirring frequently, adding water 1 tbsp at a time if sauce becomes too thick. Add pasta to sauce and stir until pasta is evenly coated and heated through. Top with pecorino and walnuts.
Third Course - Can be enjoyed cold or at room temperature.
• First Course - Garlic
• Second Course - Gluten, walnut, dairy, black pepper
• Third Course - Gluten, walnut, dairy, eggs, alcohol