Elevate your meal with a very special and coveted ingredient: truffles. You’ll find the luxurious fungi infused into butter & oil, mixed with parmesan and put atop polenta fries and even worked into a cream sauce for pasta. Check out who’s serving this highly-prized goody in their Restaurant Week Boston (aka Dine Out Boston) dishes.
Gaslight (Lynnfield) – Sweet corn risotto with oyster mushrooms, black truffle butter, and parmesan
Top of the Hub – Ricotta filled sacchetti pasta with sugar snap peas, heirloom grape tomatoes, roasted mushrooms, parmesan cream sauce, fried basil, white truffle oil
Venezia – Beef carpaccio with thinly sliced beef tenderloin in truffle vinaigrette, arugula salad, and shaved Piave cheese
Nico – Chef Sal’s pasta: homemade pappardelle pasta and wild mushrooms in a truffle cream sauce
Black & Blue Steak and Crab – Grilled 9 oz flat iron steak topped with gorgonzola and basil butter with crispy parmesan-truffle polenta fries, and baby arugula tossed in a lemon vinaigrette
