This December at Grotto, it’s all about the truffles. Using fresh truffles and truffle-infused butters and oils, chef Scott Herritt and sous chef Nick Terrafranca have designed three- and five-course menus incorporating the versatile and decadent truffle in a variety of forms. The three course menu, which costs $35 per person, features options like butternut squash soup with shaved black truffle, pomegranates and a chestnut swirl; veal half moon ravioli with rosemary, red wine sauce and truffle foam; and pan roasted jumbo and Nantucket Bay scallops with truffle whipped potatoes, leeks and lemon. The five-course tasting menu, which costs $55 per person, is officially undetermined – leaving the chefs a little room to play. Terrafranca has been working overtime to create a selection of chocolate truffles for the evening’s final course. Call Grotto at 617.227.3434 for more information and reservations – be sure to let them know if you’re planning on having the tasting menu so they can get their creative juices flowing.