Ferraro's A Perfect Match Menu; Truffle Week at Delmonico; More on Yusho After Dark

EASTSIDE — Now through Dec. 30, Ferraro’s has a four-course “A Perfect Match” menu, priced at $350 for two people. The dinner begins with pappardelle with butter, sage and shaved, seasonal white truffles. Next, an appetizer of burrata served with arugula and prosciutto. Then Ferraro’s veal-and-truffle dish, which was just featured in Wine Spectator. A dessert sampler concludes the meal. The menu for two includes a bottle of Produttori del Barbaresco Barbaresco 2010, one of the wines recommended by Wine Spectator to accompany chef Mimmo Ferraro’s recipe featured in the magazine. [EaterWire]

VENETIAN — Delmonico Steakhouse features white and black truffle dishes Monday, Nov. 10, through Sunday, Nov. 16, with eight special menu items created by chef de cuisine Ronnie Rainwater. Appetizers include angel hair pasta with fresh white truffles, Vermont butter and local chives for $38 and French escargot with fresh black truffles over mushroom toast with garlic herb butter for $25. Two salads include the Tamworth prosciutto with shaved asparagus, frisée, poached golden fertile egg, lemon vinaigrette and fresh white truffles for $42 and the fall vegetable salad with Lola Rosa, Parmesan Reggiano, creamy black truffle dressing and fresh black truffles for $22. Entrée options include Maine lobster and white truffle risotto with local herbs for $68 and Certified Piedmontese boneless strip with roasted vine ripened tomatoes, parsley oil, porcini salt and fresh black truffles for $85. For desserts, the Black & White truffle parfait with double cream and candied citrus for $18 and white truffle ice cream for $15. [EaterWire]

MONTE CARLO — Yusho After Dark takes place tonight starting at 11 p.m., and for $25 at the door, guest can land executive chef Brian Lhee’s Pigtail Lumpia with braised pigtail, pickled radish and Kaffir lime and a Chicken Liver Mousse Takoyaki with bacon chicken liver mousse, gastrique and pickled shallot as well as SushiSamba executive chef Bobby Silva’s Hirame with crudo, pork belly, white shoyu and herb gel and a Bay Scallop with ceviche, rocoto, sweet potato confit, choclo and coriander. Also on hand, passed appetizers including mini Kuro rooster ramen cups, shishito peppers, Schezchuan peppercorn popcorn, kimchi and pork onigiri and Quacky Mountain Oysters. Draft beers and draft cocktails go for $5 each. [EaterWire]