Until mid/end of March, Castellana is offering a Périgord black truffle menu. Native to Southern Europe, this particular species of black truffle carries a powerful aroma of undergrowth, strawberries, and dried fruit with a hint of cocoa in their fruiting bodies. Five grams of this fungi are used in every dish of the winter menu ($1,480 for four courses; $1,980 for seven courses), and you can add more shavings for an extra $58/gram. The meal starts with tonno rosso, a flambe of marinated Japanese tuna, served with herbs sauce and bottarga-style beetroot. This is followed by a nourishing brodo ‘au plin’, which is a winter cabbage broth with small agnolotti pasta stuffed with Wagyu beef, grana Padano cheese, and hazelnuts. One of the main course options includes the astice blu mare (Brittany blue lobster), cooked with butter and served with purple cabbage, leek cream, and smoked potatoes. To finish, try the tartufo gelato, a Tuscan ice-cream infused with 75 percent dark chocolate and Périgord black truffle. If you would like some Piedmont wine to accompany the food, pairings are available for an extra $800.