Arugula, red endive, sierra beauty apples, candied pecans,
white cheddar and honey whole grain mustard vinaigrette.
A classic Caesar with focaccia croutons.
Butter lettuce with Fuyu persimmon, pomegranate, toasted pumpkin seeds and creamy Gorgonzola dressing.
Waygu beef bresaola, pickled fennel, roast gypsy peppers and shaved pecorino fresco.
Pan seared dayboat scallops, sugar pie pumpkin purée,
roast hen of the woods mushrooms, balsamic brown butter sauce and fried sage.
Crostini with Sicilian rosa bianca eggplant caponata, sheep’s milk feta, kalamata olives and extra virgin oil.
Sweet potato gnocchi, in a sherry cream sauce with smoked bacon or sage.
Squid ink tagliatelle, sautéed Monterey squid, roast tomato, lemon, chili flake and extra virgin olive oil.
Orecchiette with butternut squash and Parmesan cream sauce, chanterelle mushrooms, crisped smoked prosciutto and toasted breadcrumbs.
Manicotti, crepes stuffed with spinach and ricotta, baked Il forno with marinara and smoked mozzarella.
Risotto with braised duck leg ragu, wilted radicchio, Grana Padano cheese and chives.
Pasta fazool, a hearty canellini bean soup with winter greens, puccini sausages, elbow macaroni finished with extra virgin and grated Parmesan.
Almond crusted petrale sole, creamed Swiss chard and meyer lemon aioli.
Slow braised Osso Buco, tomato, oregano, white wine, creamy polenta and gremolata.