Salads:
Chopped Salad with Little Gem Lettuces, Salami, Aged Cheddar, Market Veggies, Shelling Beans, Red Wine Oregano Vinaigrette (gf)
Spring Tri Colore Salad with Wild Arugula, Radicchio, Belgian Endive, Watermelon Radishes, Pea Shoots, Shaved Pecorino, Lemon Vinaigrette (gf/v)
Fior Di Latte Mozzarella Salad with Farmer’s Market Strawberries, Mâche, Reserved Balsamic Drizzle, Maldon Salt
Soups:
Pasta E Cici with Soffrito and Rosemary (df/v/ve)
Asparagus Vichyssoise with Tarragon Oil (gf/v)
Roasted Tomato Soup with Basil and Sourdough Croutons
Sides:
Carrot Risotto with Fresh English Peas (gf/v)
Potatoes da Delfina with Soft Herbs (gf/df/v/ve)
Tuscan Style White Bean Purêe (gf/df/v/ve)
Four Cheese Tortelloni with Wild Arugula and Walnut Pesto (v)
Roasted Spring Vegetables with Gremolata (gf/df/v/ve)
Artichoke Caponata (gf/df/v/ve)
Grilled Fennel with Parmesan and Lemon (gf/v)
Mains:
Grilled Octopus with Broken Tangerine Citronette (gf/df)
Pan Roasted Ling Cod alla Barcaiola and Celery Salad (gf/df)
Lemon and Rosemary Braised Bone In Chicken with Rosemary Jus (gf/df)
Classic Chicken Parmigiana with House Made Sunday Sauce
Tuscan Grilled Quail with Black Olive Tapenade (gf/df)
Rustic Beef Braciole in Red Sauce with Parmesan and Garlic
Pork Marsala with Mushrooms (gf/df)
Eggplant Parmigiana with House Made Sunday Sauce (v)
Lasagne Stuffed Portobello Mushrooms with Mozzarella (gf/v)
Speak Your Mind