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Julian Barsotti Presents The Oceanic Dinners at Nonna in Dallas

nonnaJulian Barsotti, the Pope of Pasta, has announced plans for a three-night series of special dinners from August 28 through August 30. Here’s the windup and his pitch:

I wanted to let you know about a very exciting series of special dinners we are doing at Nonna in a few weeks, The Oceanic Dinners. In the past, we have done special dinners that have focused on specific regions (Tuscany, Emilia Romagna and Rome) with great success.

For The Oceanic Dinners, I drew inspiration from transcendent meals I have eaten on the Abruzze coast, Venice, Naples, and the Amalfi coast. It is a massive undertaking as far as sourcing and preparation go.  I think the menu is original, and most importantly, delicious.  We will list the source and method in which all seafood was caught. For example, the Black Sea Bass – Rhode Island, was trap-caught.  The purpose is to create dialogue and understanding of where our seafood comes from.  There may be a few edits or additions to the menu based upon availability.

You can view the ambitious menu below. The a la cart prices are not available at this time. Call 214-521-1800 for reservations.

nonnalogo

Seafood Dinners, August 28-30

Antipasti, Salads, Crudos & Marinated Preparations

Marinated Razor Clams & baby beets with opal basil & noonday onions

Geoduck crudo with garlic & hot pepper-infused extra virgin olive oil and

shaved fennel salad

King Salmon tartare with fennel creme fraiche, shallot, capers & chervil and carte de musica

Sand Dabs in Saor

Marinated Sardines with eggplant, tomato, currants, pinenuts & fennel pollen

Santa Cruz Halibut crudo with fresh local chiles, wild arugula and bottarga

Dozen Oysters: St. Simone, Kumamoto and Glacier Bay with condimento

Squash Blossoms stuffed with mozzarella di bufala, anchovies and espazote

Grilled & Ink braised Monterey Squid stuffed with spicy sausage & carnaroli

Grecian Octopus tonnato with pickled chiles, celery heart and parsley

Fried Fanny Bay Oysters Da Fiore with Tartar sauce

Blue Crab with our ‘Louis’ sauce: sweet 100 tomato ketchup, aioli and soft herbs with shredded escarole

Gulf Oysters ‘Casino’ with guanciale, local sweet & hot peppers and buttered

breadcrumbs

Shaved summer insalata di bottarga with radishes, chioggia beets,

celery and chicory

Pizze

White anchovies, mozzarella di bufala, tomato, purple and opal basil

Red Clam Pie: Cherrystones, pancetta, tomato, butter, oregano, hot pepper and pecorino

House Salt Cod Montecato with Gaeta olives & shaved fennel salad

White Clam Pie with spicy rapini

Pasta Fatta in Casa & Primi portions are sized as mid course, add $7 for entree sized portion

Garganelli with baby octopus & Monterey squid bolognese with parmigiano vacche rosse

Beet Caramelle of Langoustine with sea urchin butter and robiola

Scialatielli with triple clam sauce (customers choice: white or red): Manila, Geoduck and Steamer clams

Casoncelli of Maine lobster with burrata, sungold tomato and purple basil

Creste di Rigate with ruby red shrimp, cuttlefish & cannellini bean raguAquerello risotto with jumbo lump blue crab, saffron, sweet 100 tomato and zucchini blossom (specifically prepared for entire table)

Lumache with snails, bagna cauda and buttered breadcrumbs

Saffron Chittara with Mediterranean mussles, housemade pepperoni, tomato, and hot pepper

Buckwheat Pizzzocheri with Petrossian Royal Transmontanous caviar

and crème fraiche

Tomato Tajarin with Georgia white shrimp scampi, chanterelles and Brentwood corn

Secondi

Grand Fritto Misto: Smelt, Monterey squid, grass shrimp, salt cod montecato, Ipswitch clams, zucchini, okra and noonday onions

Salt baked Eel with Colli Etruschi extra virgin olive oil and lemon

Whole Gulf Bycatch (Guest’s choice: wood oven roasted or charcoal grilled)

Black Sea Bass and littleneck clam chowder in cartoccio

Pan fried Sand Dabs with Dungeness crab, tomato butter and chanterelles

Brodetto di Pesce: Rockfish, Manila clams & Georgia white shrimp in brodo with aioli and crostone