| Sourdough |
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Natural sourdough culture, tangy taste, chewy texture |
| French |
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Traditional style, thin, crisp crust |
| Light Rye |
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Tangy, hearty, light rye - lightly seasoned with caraway seeded 7 grainrobust blend of wheat, rye, corn, barley, flax, oats & millet |
| Focaccia |
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Italian flatbread with extra virgin olive oil made with three different toppings - rosemary, onion and spice pepper blend, tomato and cheese |
| Scali |
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Thin golden crust, tender interior with a blanket of crisp sesame seeds, nutty flavor |
| Venetian Olive |
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Lightly spiced with hot pepper & herbs |
| Rustic Italian |
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Crunchy crust veiled with flour, smokey flavor (baked at 500), chewy interior with big irregular holes |
| Whole Wheat |
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Soft crust veiled with oats, sweetened with honey |
| Breadsticks |
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Rosemary, romano, evoo |
| Sartori Amarone della Valpolicella DOC |
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| Porcini Seared Sea Scallop |
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Rapini, forest mushrooms, saba |
| Vino Nobile di Montepulciano |
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| Aromatic Roasted Pheasant Breast |
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Dried apricot hazelnut & mascarpone risotto, watercress, natural jus |
| Torre Migliori Montepulciano dAbruzzo |
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| Fresh Pappardelle |
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Braised veal cheek ragu, shaved parmigiano - reggiano, parsley |
| Villa Marzia Limoncello |
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| Drunken Pound Cake |
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Lemon chiffon, candied lemons |
