SAN DOMENICO NY ANNOUNCES
WHITE TRUFFLE GALA DINNER AND AUCTION
ON NOVEMBER 19, 2007
Auction to Benefit Gruppo Ristoratori Italiani (GRI)
Giacomo Bologna Scholarship Fund
NEW YORK, September 13, 2007—SAN DOMENICO NY, New York’s preeminent Italian dining establishment, today announced its annual White Truffle Gala Dinner and Auction to celebrate this prized autumn delicacy from Italy’s Piedmont region. The event will be held on Monday, November 19, 2007 at SAN DOMENICO NY with a reception at 7:00 p.m. in collaboration with the Italian Culinary Institute for Foreign Professionals (ICIF), Enoteca Regional del Barolo and Regione Piemonte.
Five white truffles ranging from 180 grams to 300 grams and custom diamond jewelry from Brilliant Stars will be auctioned off to the highest bidder. Proceeds of the auction will benefit the Gruppo Ristoratori Italiani (GRI) Giacomo Bologna Scholarship Fund, which each year awards six young culinarians a one-week trip to Italy.
The gala dinner will consist of 10 dishes that incorporate white truffles prepared by Executive Chef Odette Fada. The cost of the dinner is $300, inclusive of wines and tips. Tax is additional. Reservations can be made by calling (212) 265-5959 or by email at sandomny@aol.com.
The white truffle gala dinner menu, which is subject to change, is as follows:
APERITIVO
CROSTINO DI FUNGHI CON FONDUTA
Mushroom toast with cheese fondue
CESTINO CROCCANTE CON UOVO DI QUAGLIA E PORRI
Quail egg-yolk and leek cream in parfait
POLENTA MORBIDA CON FEGATO D’OCA
Soft polenta with goose liver
ANTICA TARTRA
Ancient Piedmontese savory custard
Barolo 2003
MENU
CARNE ALL’ALBESE
Tartar of beef filet with extra virgin olive oil
Barolo 2001, Le Ginestre
*
UOVO IN RAVIOLO DI BERGESE
Soft-egg filled ravioli with butter and parmigiano
Barolo 2000, Cavallotto
*
RISOTTO CON FONDUTA DI ROBIOLA
Risotto with Robiola Fondue
Barolo 1999, Ceretto
*
CAPASANTA DORATA AL SUGO DARROSTO
Seared scallops braised endive in lemon parsley veal sauce
Barolo 1999 Riserva, Oddero
*
CONIGLIO AL BAROLO
Saddle of rabbit braised in Barolo
Barolo 1997, Viberti
*
CASTELMAGNO CON CUGNA
Castelmagno with a preserve of queens apple and dried fruit
Barolo 1990, Sandrone
*
TORTINO AL CIOCCOLATO FONDENTE
Hot extra bitter chocolate cake
Barolo Chinato, Machesi di Barolo
*
PICCOLA PASTICCERIA
Homemade cookies
CAFFÉ
Coffee
Note: SAN DOMENICO NY serves a special White Truffle menu everyday until Christmas, and charges $6.00 per gram. A tradition upheld since 1988.
About SAN DOMENICO NY Restaurant
When Tony May first opened San Domenico NY in June 1988, he pledged to bring the best in modern Italian dining and service to New York City, in a refined and comfortable setting. Restaurant reviewer Bryan Miller agreed, and six weeks later awarded San Domenico NY three stars in the New York Times. Since that first stunning review, the restaurant has received countless accolades, as diners and critics alike revel in Executive Chef Odette Fada’s elegant, ingredient-driven menu. Now in its eighteenth year, May’s commitment to providing diners with an unparalleled level of fine Italian cuisine continues to grow.
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FOR IMMEDIATE RELEASE
The Celebrated White Truffle of Piedmont Has Arrived at
SAN DOMENICO NY Restaurant
A Daily White Truffle Menu to Be Served from October 15, 2007
Until the First Week of December 2007
SAN DOMENICO NY Restaurant, New York’s premier Italian fine dining establishment, announces its Daily White Truffle Menu, which will be available beginning October 15, 2007 until the first week of December 2007. Diners can add world-renowned, prized Piedmontese white truffles – described by the composer Rossini as the “Mozart of mushrooms†– at an additional charge to the cost of each dish. The charge will be $6.00 per gram, with a suggested serving per dish of 4 to 5 grams.
“We have offered the Daily White Truffle Menu every year since opening in 1988,†said Tony May, owner of SAN DOMENICO NY. “We are proud to continue this tradition that so many people look forward to each year.â€
This special fall white truffle menu features:
UOVO FRITTO SU POLENTA MORBIDA CON ROBIOLA
Whole fried egg on soft polenta with Robiola cheese…$16.00
CARNE ALL’ALBESE
Fillet of beef, minced and dressed with extra virgin olive oil…$19.50
TAJARIN IN BRODO DI CAPPONE
Homemade tajarin pasta in a capon broth…$21.50
FETTUCCINE AL BURRO E PARMIGIANO
Homemade fettuccine with butter and parmigiano…$23.50
UOVO IN RAVIOLO AL BURRO TARTUFATO
Homemade soft egg-yolk filled raviolo with a truffle butter sauce…$23.00
RAVIOLI DEL PLIN AL SUGO DI VITELLO
Homemade pearl sized meat-filled ravioli with veal jus…$24.50
RISOTTO ALLA PARMIGIANA
Risotto “mantecato†with butter and parmigiano…$28.50
FILETTO DI MANZO ALLA GRIGLIA CON OLIO AL ROSMARINO
Grilled beef fillet with rosemary olive oil …$37.50
SELLA DI VITELLO CON SPINACI E FONDUTA DI FONTINA
Roasted veal saddle with spinach and a cheese fondue…$37.50
*Menu subject to change.
Reservations can be made by calling (212) 265-5959 or by email at sandomny@aol.com.
The Annual SAN DOMENICO NY White Truffle Gala & Auction will take place on Monday, November 19, 2007 at 7:00PM in collaboration with the Italian Culinary Institute for Foreign Professionals (ICIF), Enoteca Regional del Barolo and Regione Piemonte. The price is $300 per person, plus tax. Five white truffles ranging from 180 grams to 300 grams and custom diamond jewelry from Brilliant Stars will be auctioned off to benefit the Gruppo Ristoratori Italiani (GRI) Giacomo Bologna Scholarship fund, which awards six young culinarians with a one-week trip to Italy every year.
About SAN DOMENICO NY Restaurant
When Tony May first opened San Domenico NY in June 1988, he pledged to bring the best in modern Italian dining and service to New York City, in a refined and comfortable setting. Restaurant reviewer Bryan Miller agreed, and six weeks later awarded San Domenico NY three stars in the New York Times. Since that first stunning review, the restaurant has received countless accolades, as diners and critics alike revel in Executive Chef Odette Fada’s elegant, ingredient-driven menu. Now in its eighteenth year, May’s commitment to providing diners with an unparalleled level of fine Italian cuisine continues to grow.
