Rob Hurd
Frasca Food & Wine | Boulder, CO | May 2022
FEATURED DISHES
Ostrica: Oyster, Smoked Trout Roe, and Dill Granita
Crudo: Hamachi, Sea Salt, Preserved Lemon Oil, Pickled Green Strawberries, White Balsamic, Rhubarb Tea, Miner’s Lettuce, and Rose Petals
Capesante: Scallop, White Asparagus, Cedar Foam, and Spruce Tips
Zuppa: English Peas, Shallot, Buttermilk, and Mint;
Barbabietole: Coal-roasted Beets, Ricotta, Mountain Huckleberries, and Verjus Red Jelly
Marcona Almonds, Lavender, Fennel Pollen, and Sea Salt
Balanzoni: Spinach Tortellini, Ricotta, Mortadella, Nutmeg, English Pea Brodo, Speck, Olive Oil, and Preserved Lemon
Quaglia: Quail Confit, Orange Blossom Honey, Dried Elderflower, Sea Salt, Quail Jus, Turnip Purée, Pickled Kumquat, and Plum Sorrel
Cervo: Venison, Lardo, Venison Stock, Mushroom Cream Sauce, Juniper, Rosemary, Black Pepper, and Black Truffle
Photography by Will Blunt
