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