Seasonal Menus 

We cater our menus to compliment the seasons.  Seasonal foods are 100% more flavorful, and it's one more way to assure you that we are putting the freshest ingredients on the table, and in your bellies.  Here are sample menus to match seasonal ingredients.  These menus will give you  a good idea of what it means to eat seasonally and what we mean by saying "farm to table".   Eat seasonal for a healthier life. 

spring

Cocktail: Roasted Strawberry Rhubarb Smash, Fresh Mint, Bourbon

Passed: Spring Pea, Lemon and Pecorino Crostini / Seafood Fritto Misto with Basil Aioli

Charcuterie: Salumi and Formaggi, Fruits, Nuts, Artisan Breads, House Cured and Handmade Cheeses and Salumi 

First Course: Local Pea, Radish, Gem Lettuce  and Castelmagno Cheese

Second: Handcut Tagliatelle with Crème Fraiche Fonduta, Aspargus and  Parmigiano Reggiano / Raviolo al Uovo with Housemade Sheeps Milk Ricotta, Duck Egg Yolk and Spring Spinach / Handmade Spring Pea Caramelle, Pea Shoots, Butter and Shaved Parmigiano Reggiano

Third: Roasted Spring Lamb with Market Herbs, Roasted Fingerling Potatoes, Parsley and Roasted Garlic / Fried Rabbit with White Bean Ragu, Heirloom Carrots and Carrot Top Salsa Verde

Sweets: Strawberry Rhubarb Crostata with Vanilla Bean Gelato / Spring Berry Pavlova, Meyer Lemon Cream and Fresh Mint / Bombolini Italian Donuts with Rich Vanilla Cream and Roasted Strawberry Buttermilk Gelato

summer

Cocktail: Orchard Peach and Lemon Verbena Bellinis

Passed: Sweet Summer Corn and Lobster Zeppole with Calabrian Chili Aioli / Local Lager with Fried Squash Blossoms and Fresh Ricotta / Pane Alla Piastra, Assorted Cheeses and Summer Vegetables

Raw Bar: Oysters with Sparkling Moscato Mignonette

First Course: Housemade Burrata with Heirloom Tomatoes and Basil Oil / Pasture Raised Crisp Pork Belly, Charred Summer Corn, Sungold Tomatoes and Herbed Buttermilk Dressing

Second: Orecchiette with Sweet Corn, Scallions and Roasted Mushrooms / Handmade Ricotta Gnocchi with Sweet Butter Roasted Pomodorini and Pecorino / Garganelli, Whey and Hampshire Pork Ragu Bianco

Third: Crispy Heritage Porchetta, Fennel Pollen, Market Herbs and Braised Greens / Roasted Local Black Cod with Summer Vegetable Succotash and Brodetto / Pasture Raised Sumac Roasted Whole Chickens with Charred Lemon and Roasted Garlic

Sweets: Italian Plum Tart Tatin with Lemon Cream Gelato / Campfire S’mores, Crisp Homemade Graham, Toasted Mallow, Salted Cajeta and Dark Chocolate Ganache / Peach Crostata, Turbinado, Blackberry Sour Cream Gelato and Basil Syrup

Fall

Cocktail: Fresh Pressed Cider and Ginger Mule

Passed: Fried Chicken with Fresno Chili Honey / N’Duja Toasts / Sweet Corn, Sun-Cured Olive Frittole with Lemon Aioli

Charcuterie: Salumi and Formaggi, Fruits, Nuts, Artisan Breads, House Cured and Handmade Cheeses and Salumi 

First Course: Fire Roasted Delicata Squash, Peppery Market Greens with Pressed Cider Vinaigrette and Sheeps Milk Cheese

Second: Toasted Sourdough Cavatelli with Pork Sugo / Short Rib Agnolotti with Veal Sugo and Shaved Parmigiano Reggiano / Garganelli, Roasted Brassicas, Housemade Sausage, Calabrian Chili, Garlic and Grana Padano

Third: Fire Roasted Pasture Raised Beef Rib Roast with Thyme, Garlic and Crispy Potatoes / Whole Roasted Heritage Chickens, Foraged Mushrooms and Creamy Stone Ground Polenta

Sweets: Caramelized Pumpkin Tart, Pate Brisee with Softly Whipped Crème Fraiche and Pumpkin Seed Brittle / Goats Milk Gelato with Salted Cajeta and Rosemary Pine Nut Shortbread / Apple Galette with Brown Butter Caramel Gelato and Polenta Streusel

winter

Cocktail: Cranberry, Prosecco, Thyme

Passed: Gnocchi Alla Romana with Taleggio and Roasted Mushrooms / Roasted Galette with Whipped Black Pepper Chevre

First Course: Lacinato Kale, Red Onion, Shaved Fennel, Barilotto and Toasted Sourdough

Second: Risotto Cacio e Pepe with Porcini Mushrooms / Tagliatelle with Veal Cheek Ragu / Tortellini in Brodo and Capon Bone Broth

Third: Braised Grass-fed Beef Short Ribs, Celeriac and Roasted Pearl Vegetables / Roasted Pasture Raised Duck Breast with Black Cherry Farrotto

Sweets: Freckled Chocolate Gelato with Salted Chocolate Ganache and Caramelized Shortbread / Meyer Lemon Curd with Pistachio Pound Cake and Fior Di Latte / Chocolate Tart with Piemontese Hazelnuts and Maple Crema