erbaluce's menu for the 2011 spring boston restaurant week*
First course
Minestra of Winter vegetables, white beans and black kale, with herbed meatballs
or,
Orange and rosemary cured organic salmon with a chickory salad and a pink peppercorn dressing
or,
White corn meal polenta with marinated tomatoes and gorgonzola dolce
Second course
Whole steamed Jonah crab, with a crab and celery risotto
or,
Ciccatelle pasta, baked with eggplant, walnuts, fresh oregano and fontina
or,
Pan-roasted Newport steak with a lemon, thyme, and white pepper sauce
Desserts
Tortella of local apples and an almond cream
or,
Chocolate and tart cherry bread pudding
*offerings may change in the second week of the event