In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today.
Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below:
Hors d’Oeuvre
Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens
Chilled Cauliflower Purée with Oysters and Italian Caviar
Baby Potatoes with Fonduta and Truffles
Pairing: De Conciliis Selim Spumante NV
Dinner
Pumpkin Soup Purée with Spot Prawns and Leeks
Pairing: Castello di Rubbia Malvasia d’Istria 2007
Kobe Beef Tartare with Shaved Parmigiano-Reggiano, Croutons, and Preserved Truffles
Pairing: Tenuta delle Terre Nere Etna Rosato 2009
Pheasant Tortelli with Foie Gras Emulsion
Pairing: Brovia Ciaböt del Re Dolcetto d’Alba 2006
Roasted Halibut with Preserved Truffle Purée and Shellfish Broth
Pairing: La Stoppa Ageno 2005
Ash Spice–Crusted Venison Loin with Creamy Polenta, Rutabaga, and Dried Cherry Reduction
Pairing: Matteo Correggia Roero Riserva Ròche d’Ampsej 2003
Chocolate Sophia > Warm Chocolate Cake with Chocolate–Hazelnut Crema Bavarese
Pairing: Mastrojanni Botrys 1997
In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today.
Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below:
Hors d’Oeuvre
Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens
Chilled Cauliflower Purée with Oysters and Italian Caviar
Baby Potatoes with Fonduta and Truffles
Pairing: De Conciliis Selim Spumante NV
Dinner
Pumpkin Soup Purée with Spot Prawns and Leeks
Pairing: Castello di Rubbia Malvasia d’Istria 2007
Kobe Beef Tartare with Shaved Parmigiano-Reggiano, Croutons, and Preserved Truffles
Pairing: Tenuta delle Terre Nere Etna Rosato 2009
Pheasant Tortelli with Foie Gras Emulsion
Pairing: Brovia Ciaböt del Re Dolcetto d’Alba 2006
Roasted Halibut with Preserved Truffle Purée and Shellfish Broth
Pairing: La Stoppa Ageno 2005
Ash Spice–Crusted Venison Loin with Creamy Polenta, Rutabaga, and Dried Cherry Reduction
Pairing: Matteo Correggia Roero Riserva Ròche d’Ampsej 2003
Chocolate Sophia > Warm Chocolate Cake with Chocolate–Hazelnut Crema Bavarese
Pairing: Mastrojanni Botrys 1997
