Gorgonzola, pancetta, golden raisins and balsamic reduction
St. Louis style pork ribs braised in beer and glazed to order with a San Marzano and balsamic vinegar bbq sauce. Served with a salad of arugula, tomatoes, parmigiano and red onion.
1 pound of mussels in a broth with nduja, white wine, herbs and tomatoes. Served with crostini
Beef and pork meatballs topped with marinara over a creamy mascarpone polenta.
A whole artichoke braised in pinot grigio and stuffed with seasoned breadcrumbs, parmigiano and pancetta and a side of lemon zest aioli
Tempura battered zucchini, summer squash and artichoke hearts with a side of lemon zest aioli.
apricot mostarda, heirloom tomatoes, fresh basil, extra virgin olive oil, crostini
Mascarpone polenta with sauteed cremini mushrooms, gorgonzola and white truffle oil.
Fried risotto balls with beef, peas, tomato sauce, parmesan
Fried pizza dough balls topped with honey and a side of prosciutto crudo and stracchino cheese.
Grilled corn on the cob medallions smothered in a basil aioli, ricotta salata and calabrian chili pepperoncino powder.
Roasted red and golden beets, arugula, goat cheese, pistachio pesto, basil vinaigrette, ruby red grapefruit slices, balsamic reduction.
Mixed greens tossed in a dill buttermilk dressing with roasted corn, tomatoes, cucumbers, walnuts, feta cheese, red onion and golden raisins.
Half a head of romaine lettuce grilled and topped with a caesar dressing, croutons and parmesan frico.
Mixed Greens tossed in a basil vinaigrette with genoa salami, fontina cheese, cannelini beans, kalamata olives, grilled artichoke hearts and oven roasted tomatoes
Ear shaped semolina pasta in a garlic parmigiano sauce with broccolini, Italian sausage, chilis and oven roasted tomatoes.
Red wine infused rigatoni pasta in a creamy tomato sauce with pepperoncino powder, Italian sausage and cremini mushrooms.
Semolina pasta in a lemon brown butter sauce with asparagus, walnuts, pecorino romano and balsamic reduction
Creste di Gallo pasta in a parmigiano cream sauce with peas and crispy prosciutto.
Bucatini pasta with marinara, pancetta, onions and chili flakes.
Squid ink infused bucatini pasta in a white wine tomato sauce with nduja, mussels, shrimp, calamari, parsley and confit cherry tomatoes.
Campanelle pasta in a basil pesto sauce with roasted corn, confit grape tomatoes and pine nuts.