Fresh made with pork ragu, ricotta and four cheese blend, served in a cast iron pan.
Classic marsala sauce with parmesan-herb pasta, broccolini, gremolata.
Oven roasted mushrooms, fresh herbs with pecorino and egg yolk.
YUKON GOLD MASHED POTATOES
Roasted garlic, parmesan and parsley.
FRESH LOBSTER TAIL
Sous vide to order and served with citrus beurre blanc.
Fresh broccolini sautéed with garlic and spices in a light pork broth.
Butter, sour cream and chives.
Deep fried mashed potatoes with marinara, lemon, parsley, thyme, parmesan.
Creamy polenta topped with pork ragu and parmesan.
Apples, pears, pancetta and butternut squash.
ROASTED APPLES + PEARS
Honeycrisp apple, Bartlett pear, pancetta, shallots
Hand cut fries. truffle oil, gremolata, Parmigiano-Reggiano.
OVEN ROASTED VEGETABLES
Roasted baby carrots, fennel, bell peppers.
Caramelized Valrhona white chocolate pudding, layered with marzipan blondie, strawberry sorbetto, whipped cream, strawberries, marcona almonds.
GIANDUJA & MASCARPONE CAKE
Chocolate and hazelnut biscotti crust, cacao nib and
hazelnut tuile, milk chocolate sauce, whipped cream
and bruleed bananas.
FLAVORS OF TIRAMISU
Drawing inspiration from the lady fingers of classic tiramisu, we created a coffee and kahlua tres leches cake on a bed of mascarpone and marsala cream, dotted with Chantilly and surrounded by a fragile honey-chocolate tuile.
18 piece box.
Tossed in house made spice blend, lemon curd and drizzled in honey.
ITALIAN 7 LAYER CAKE
House made almond cake, enhanced with natural colors to represent the Italian flag, with layers of apricot preserves. Finished with a chocolate mirror glaze and garnished with apricot sorbetto.