“Fall in Tuscany 4-Course Dinner” at San Lorenzo

Chef Massimo Fabbri and Chef di Cucina Andy Clark are hosting another Sunday Supper at San Lorenzo on Sunday November 18^th with their “Fall in Tuscany 4-Course Dinner”. It features a 4-course Prix-Fixe meal that highlights traditional Tuscan fall foods such as Wild Boar, Salt Cod, Venison Stew, Pheasant and Root Vegetables is $75 per person.

“Fall in Tuscany 4-Course Dinner” MENU

PER COMINCIARE
ANTIPASTI DI TOSCANA  //  Prosciutto, salame, formaggi, assorted bruschetta, pickled vegetables for the table

PASTA (choice of)
PAPPARDELLE di CINGHIALE  //  Homemade pasta, wild boar ragu, olives, pecorino cheese
GNUDI di RICOTTA e SPINACI //  Ricotta and spinach dumplings, butternut squash sauce, brown butter
RISOTTO  //  Tuscan Pecorino and Sbrintz formaggi, Tuscan-style pheasant ragu

SECONDI (choice of)
BRASATO DI CERVO Venison Stew, fall vegetables
BACCALÀ ALLA LIVORNESE Salted Cod, tomatoes, olives, capers
POLENTA Wild mushroom ragu. black truffle

DOLCI (choice of)
TIRAMISU  //  Savoiardi, toasted hazelnuts, mascarpone crème, chocolate
BUDINO AL BRIOCHE  //  Bread pudding, warm apple cranberry with whipped mascarpone

Table reservations are available at https://reserve.com/r/san-lorenzo-washington AND they're taking reservations at the bar at 5:00pm, 7:30pm and 9:30pm by calling the restaurant at: (202)588-8954