Truffle Week at Bonterra – November 22nd to 26th
French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”, and we couldn’t agree more. Join us for the next week and let Chef Joseph Lavergne inspire you with a selection of features showcasing ‘White Alba Truffles from Italy, throughout the week. Make a reservation early for a chance to taste this fine ingredient, shaved fresh on each dish.
BEEF CRUDO – Classic beef tartare, crostini
BUFFALO MOZZARELLA – Extra virgin olive oil, Vancouver Island sea salt, crisp focaccia
FRITTATA – Leek fondue, potato, scamorza cheese
HAND ROLLED TAGLIATELLE – Parmigiano Reggiano
RISOTTO – Parmigiano Reggiano
HAND FORMED RAVIOLO – House-made ricotta, egg yolk
TOURNEDOS ROSSINI – AB Beef Tenderloin, olive oil brioche, foie gras
Add an Extra gram of White Truffle +$28
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 flavour of the truffle is directly related to its aroma. The chemicals necessary for the odour 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.