Rucola Supper Club Menu

*Beverages on their way -- please check this space later this evening!*

Menu

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

Instructions 

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.

Allergens

• First Course - Garlic

• Second Course - Gluten, walnut, dairy, black pepper

• Third Course - Gluten, walnut, dairy, eggs, alcohol