On Sunday night, Sara Jenkins will team up with Umbrian chef Salvatore Denaro, “my inspiration,” whom she lauded recently in Saveur. Though the menu is still taking shape, the two plan to serve “Umbrian pork sausages and Tuscan fegatelli (pork liver bundles sealed in caul fat seasoned with bay leaves and fennel pollen from my family farm in Tuscany),” Jenkins e-mails, plus possibly lentil soup, rabbit ragout, and pasta alla Norma. Jenkin hopes to offer both à la carte selections and a prix fixe dinner with Arnaldo Caprai wines. Make your reservation through Porsena to get a taste.
Sara Jenkins. Photo: Danny Kim