Four Hands Dinner | Chefs Jean-Pierre Dubray + Marco Criscuolo (Patio Seating)
Please note: all indoor seats have been filled as of 2/4/2024
Join us February 26 as Trattoria Trullo welcomes Maître Cuisinier De France Chef Jean-Pierre Dubray for our first "four hands" dinner. The evening will feature five courses, expertly created by chefs Dubray and Marco Criscuolo and paired with beautiful wines to accent.
Dubray's career has taken him around the world as trainer for the Ritz-Carlton's hotel opening teams and he has served as the Executive Chef of both the Ritz-Carlton San Francisco and Pelican Hill Resort. Recently, chef Dubray retired as executive chef of the Waldorf Astoria Monarch Beach.
The Menu:
Amuse:
Savory Cannolo, Buffalo Ricotta, beets, onions pistacchio
Paired with Tenute del Garda - SottoSopra Method Champenoise
First Course:
Day Boat Scallops Moussoline, Spinach, Caviar Beurre Blanc, Fleurons
Paired with Ferraton Père & Fils, Crozes-Hermitage “La Matinere” Rhône Valley 2019
Second Course: Chef Marco
Celery root stuffed Cappellacci, lemon/thyme, hazelnuts
Paired with Il Ciliegio Nebbiolo D’alba 2020 DOC
Third Course: Chef JP
Stuffed Lamb Loin with Mushrooms and Sundried Tomatoes, Pomme Darfin, Truffle jus.
Paired with 2018 Bila-Haut CDRV, Latour de France, “Occultum Lapidem”
Dessert:
Pear Gratin, Apricot Jam
Paired with 2018 Chateau Suau Sauternes 2nd growth, growth classified
Tickets are $145 per person plus tax and 20% gratuity
Due to the nature of this event substitutions/menu adjustments are politely declined, for allergy questions, please email jill@trattoriatrullo.com prior to booking.
Please note: due to limited space odd-numbered parties may be seated together.
More information
Four Hands Dinner | Chefs Jean-Pierre Dubray + Marco Criscuolo (Patio Seating) at Trattoria Trullo is sold out.