Beloved pasta.
Angel hair wrapped breadsticks, wild boar prosciutto, pickled cauliflower & artichoke giardiniera
Monkfish minestrone
Balls out pasta with kick-ass olive oil, chopped heirloom tomatoes, and fresh basil. That’s all.
Fried diced perciatelli and chive disc with calves liver pate, caper berries and onion relish, warm Italian olives
Rabbit and prune ravioli, fresh green peppercorn beurre blanc, rainbow chard sauteed in evoo, crumbled Gorgonzola
Sage and smoked bacon gnocci with braised ox tail and pork hocks
Sweet mascarpone and candied citrus stuffed in Grand Marnier poached pasta shells with black mission fig puree, strawberry puree, pistachio brittle
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