new fall menu

New fall menu starts now! More food pictures (and other fun stuff) coming soon. Come on in and taste for yourself...pancetta and butternut squash soup, duck confit, braised short ribs, handmade papparadele with wild boar ragu...just to name a few items. There's a lot more folks. See you at Trattoria Belluno!

late summer pansotti special

slow roasted pork in an apple-saffron pasta dough, with housemade guanciale, local, organic golden beets, apples, raisins and walnuts, drizzled with a honey-apple gastrique and a little balsamic reduction. we ran it as a special this week, but it will likely make some more appearances this fall

heirloom tomatoes

beautiful heirloom tomatoes from the farmers market


farmers market heirloom tomato salad with watermelon, shaved red onion, fresh basil, extra virgin olive oil and red wine vinegar

hand-made braised lamb ravioli

cutting the ravioli -- (braised lamb with herbs and ricotta in a mint and chive pasta dough)


Plating!


finished dish -- braised lamb ravioli in a mint and chive pasta dough, braising liquid reduction, plumped dried cherries and fresh mint. this turned out really well. the lamb was tender and juicy, and the pasta itself provided a subtle, and refreshing minty flavor. a good combination of some very sweet and savory flavors. we're running this as a special now, but it's a good spring/summer dish, so perhaps it will emerge again next year.

chef's picks for now

sea scallops! dusted in ground fennel seed, in a porcini mushroom sauce with polenta

This is one of my favorite salads on our summer menu. It's baby spinach with shaved fennel, mint, peaches, and a honey-vanilla vinaigrette. In the fall, I think I'll exchange peaches for apples, and add some reduced apple juice to the vinaigrette, but get this one now while peaches are still in season!

oven roasted wild sockeye salmon

oven roasted salmon, summer squash, roasted chickpeas, herb brodetto, mico greens

seared duck breast

Pan seared duck breast, hand-made whole wheat gnocchi, arugula, cherry mostarda, pickled cherry and red onion