Melanzana |
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Wrens nest farm eggplant sauteed in a light batter, topped with wrens nest farm honey and sesame seeds |
Insalata di Mare |
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Baby octopus, calamari, cuttlefish, shrimp and mussels in herb vinaigrette |
Alici |
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Pickled anchovies in tarragon and capers vinaigrette with sieved eggs |
Crostini |
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Garlic rubbed grilled ciabatta topped with a fried yard farm quail egg and bottarga di muggine |
Maiale Tonnato |
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Berkshire pork tenderloin thinly sliced, served with a tuna and capers sauce |
Insalata dAnguria |
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Ripe watermelon and griffin garden basil in blood orange infused olive oil |
Penne al Granchio |
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Artisanal pasta in a sauce of peekytoe crab, cherry tomatoes and serrano chiles |
Fusilli al Pesto |
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Artisanal pasta in a fresh basil pesto with green beans and potatoes |
Tagliatelle Verdi |
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Handmade kale pasta in a sage butter and asparagus, fava beans and pea sauce |
Risotto |
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Carnaroli rice risotto with wild boars sausage, amarone wine and borlotti beans |
Gamberi |
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Local shrimp sauteed in a lemon and caper brown butter sauce, served over soft polenta |
Capesante |
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Seared sea scallops served over parsnip puree with a saffron vanilla sauce |
Agnello |
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Crispy lamb rib chops in a parsley and parmigiano crust, served with wrens nest farm roasted figs, potato puree and fig & olive tapenade |
Petto di Pollo alla Milanese |
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Chicken breast in a crispy parsley & parmigiano crust served with baby arugula & shaved fennel salad |
Anatra |
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Seared duck breast, served over butternut squash puree with fresh cherry sauce |
Asparagus |
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Roasted asparagus, topped with fontina cheese, fried yard farm egg, served with garlic rubbed crostini |
Tonda Gentile |
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Piedmont hazelnut cake served with hazelnut ice cream |
Panna Cotta |
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Vanilla infused eggless custard with blueberry sauce |
Bunet |
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Chocolate and amaretti terrine with amarene cherries |