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 |