Celebrating the peak harvest from December to March each year, black truffles from Perigord—a southwestern region of France—are the highlight of this winter’s menu at Hugo’s. From now until February 29, guests can indulge in an exclusive array of black truffle delicacies designed and crafted by the restaurant’s executive sous chef Josef Gallenberger. The special menu begins with pan-fried Canadian scallop with Perigord truffle, followed by Canadian sea urchin cocktail with Perigord truffle US prime beef tenderloin Rossini with French foie gras and Perigord truffle; and for dessert, handcrafted tagliatelle with Perigord truffle and desserts. The exclusive black truffle menu is available from now until February 29, 2020