Experience the Brilliance of Truffles

Truffle Fest at Bonterra – January 26th to February 2nd

French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”, and we couldn’t agree more. Join us for the week for January 26th to February 2nd and let Chef Ben Mills inspire you with a selection of truffle feature throughout the week. Make a reservations today for a chance to taste this fine ingredient, shaved fresh at the table.

Truffle Menu:

Available as a four-course tasting menu for $80. Each dish will also be available to order individually all week with fresh shaved truffles.
celery root and parsnip soup, chestnut, extra virgin olive oil
Cacio Pepe
housemade tagliatelle, pecorino romano, grana padano
Gallina Selvatica
cornish game hen, hedgehog mushrooms, creamer potatoes, cured egg
Tartufi Dolce
dessert truffles

Harvesting Truffles:

Truffles are harvested in Europe with the aid of female pigs or truffle dogs, which are able to detect the strong smell of mature truffles underneath the surface of the ground. The flavor of the truffle is directly related to its aroma. The chemicals necessary for the odor to develop are created only after the spores are mature enough for release, so they must be collected at the proper time or they will have little taste. This is the only sure indication that the mushrooms are ready to be harvested. That is why animals have proven to be the best means of assuring that the fungi collected will be flavorful.