Chef John Griffiths and his team
Housemade Prosciutto with Grissini
Kusshi Bay Oysters with Cucumber Tapioca, Vanilla, and Lime
Chilled Green Garlic Soup with Basil and Orange
Brook Trout Crudo with Missouri Pecans, Trout Caviar, and Flowering Herbs
Roasted Forono Beets and Young Fennel with Foraged Greens and Smoked Olive Oil
Ricotta and Escarole–Filled Casoncelli Pasta with Chanterelles and Bottarga
Augusta Norton Grapevine–Grilled Jones Farm Lamb Stufato with Fava Beans, Spring Carrots, Almonds, and Mint
Baetje Farms Bloomsdale Cheese with Wild Blueberry Mostarda and Walnut Toasts
Olive Oil Shortcake with Clingstone Peaches, Blackberries, and Tangerine Agrumato
Dinner

Rustic Italian

John Griffiths

St. Louis

A protégé of JBF Award winner Larry Forgione, John Griffiths embraces his mentor’s commitment to seasonal and regional cuisine in the menu at Truffles, spinning the finest Midwestern ingredients and products into Italian fare that’s both modern and comforting.

Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Housemade Prosciutto with Grissini
    • Chilled Green Garlic Soup with Basil and Orange
    • Kusshi Bay Oysters with Cucumber Tapioca, Vanilla, and Lime
    • Domaine Saint Vincent Rosé NV
  • Dinner

    • Brook Trout Crudo with Missouri Pecans, Trout Caviar, and Flowering Herbs
    • Quattro Mani Toh-Kai 2010
    • Roasted Forono Beets and Young Fennel with Foraged Greens and Smoked Olive Oil
    • Montelle Dry Vignoles 2010
    • Ricotta and Escarole–Filled Casoncelli Pasta with Chanterelles and Bottarga
    • Giacomo Borgogno Dolcetto di Alba 2010
    • Augusta Norton Grapevine–Grilled Jones Farm Lamb Stufato with Fava Beans, Spring Carrots, Almonds, and Mint
    • Augusta Winery Norton 2010
    • Baetje Farms Bloomsdale Cheese with Wild Blueberry Mostarda and Walnut Toasts
    • Olive Oil Shortcake with Clingstone Peaches, Blackberries, and Tangerine Agrumato
    • Elio Perrone Bigarò Rosé 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.26.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2013

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Essence of Spain Wed, 05.01.2013
 
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Filipino Fiesta Thu, 05.02.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Stone Crab Celebration Wed, 05.08.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Fifth Quarter Thu, 05.09.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Bubbles, Bubbles, Bubbles! Fri, 05.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Cocktail Tribute Dinner Mon, 05.13.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Feast of the Frankies Tue, 05.14.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 05.15.2013
 
Napa Ranch Adventure Wed, 05.15.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Foraged Flavor Thu, 05.16.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Maine Farmhouse Fri, 05.17.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
The Velvet Rope Brunch Sun, 05.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
The New Classic Mon, 05.20.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
A Night of Film and Food Tue, 05.21.2013
 
Uncommonly Fabulous Tue, 05.21.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 05.22.2013
 
On a Lark Wed, 05.22.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Essence of Portland Thu, 05.23.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beach Chic Wed, 05.29.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chesapeake Bounty Thu, 05.30.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
 
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