Goat cheese, saba, and arugula.
Peppered bacon, parmesan, medjool dates, and EVOO.
Romaine hearts and garlic croutons.
Roasted chicken, romaine, celery, fennel, tomatoes, and mustard vinaigrette.
Toasted walnuts, local apples, piave, and apple cider vinaigrette.
Slow braised duck ragu.
Spicy tomato cream sauce, all-natural chicken, and fresh mozzarella.
Wild mushrooms and parmesan broth.
Crushed tomatoes, olive oil, and Calabrian chilies.
Spaghetti, pecorino, and black pepper.
Sage, brown butter, and grated grana.
Manila clams, 'nduja, clam broth, fresno chili, and herbs.
Seared scallops, market fish, shrimp, and toasted ciabatta.
Gorgonzola crust, parmesan crust, or 30 year-aged balsamic.
Aged balsamic and crispy onions.
Inspired by Chef Mario of Sostanza in Florence.
Roasted tomatoes and red wine sauce.
Black lentils, lemon, and chicken jus.
Spring vegetables, goat cheese, and parsley oil.
Butternut squash puree and wild mushrooms.
Cannellini beans and kale.