On the dinner menu for Spring and Summer
Arugula topped with roasted pistachios, blueberries, sliced strawberry and fried goat’s cheese croquettes tossed in a blood orange vinaigrette.
Tortellacci in Bordo
Ground veal-stuffed pasta pockets in a savory beef and chicken broth with fresh mushroom and aromatics.
Handmade pasta pillows stuffed with mozzarella, basil, and tomato sauteed in a garlic white wine sauce.
Meats and Seafood
Wood-roasted chicken quarters served with roasted vegetable and pearled couscous, finished with a lemon chimichurri.
Cassenelli Mare e Monti
Filet tips and jumbo shrimp sauteed with asparagus tips in a light whole grain mustard, white wine cream sauce tossed with a handmade spiral pasta.
Hand-harvested diver scallops pan seared and served on a bed of arugula with a marinated tomato and corn relish, topped with shaved fennel and finished with a lemon oil.