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menu
late june, two thousand twenty-four
the beginning
beef-ricotta meatballs
basil & pomodoro
GF VO
roasted turnip
basil aoili, garlic & lemon
GF VO
crispy brussel sprouts
maple-balsamic vinaigrette
GF V
the middle
clam crostini
béchamel & prosciutto
GFO VO
tuscan kale
parmesan, garlic oil, pine nuts
GF VO
zucchini crudo
lemon, honey, mint & basil
GF V
the main
pan-roasted chicken
summer squash, zucchini & risotto
GF VO
seared scallops
roasted carrot & potato, brown butter
GF
creamed spinach gnocchi
garlic & parmesan
GF, VO
the end
panna cotta
fresh strawberry
GF VO
lemon frost pie
blueberry compote
VO
chocolate mousse cake
oreo crust & ganache
GFO
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