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| Rabbit cavatelli with black summer truffles at Market Table |
Market Table chef
Mikey Price’s ship just came in—laden with black summer truffles from Piedmont, that is. And to celebrate, he’s offering a generous shaving on any dish for an additional $10. Gentler in price, and in flavor, than winter truffles, they add a subtle earthy enhancement to dishes like beef carpaccio with french fry salad and parmesan; homemade cavatelli with braised rabbit, peas, mushrooms and whipped ricotta; or pan roasted chicken with corn risotto, scallions, and garlic-thyme jus. Enjoy it while Price’s supply lasts—at least until August.
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