fontina stuffed breaded olives over a bed of greens
fuyu persimmons, arkansas black apples, pomegranate, sherry mustard vinaigrette
arugula, oyster mushrooms, thinly sliced celery root and shaved parmesan
grilled ciabatta, pickled onions, honey whole grain mustard
radicchio and cabbage salad, basil aioli
risotto and braised rabbit pancake, fontal cheese, cranberry cider jam and local radish salad
braised baby artichokes, cherry tomato confit, pine nuts and pecorino
p.e.i. mussels, calabrese sausage, meyer lemon and vermentino sauce
layers of fresh pasta with veal and pork bolognese, bechamel and pecornio
sage butter, balsamic reduction and reggiano
rustic-style braised duck, porcini mushrooms and peas
'brick' chicken, herbed celery root and goat cheese gratin, pomegranate reduction
broccoli di cicco, cippollini onions, preserved lemon and kalamata olive compote
butternut squash and potato tort, wild mushrooms, marsala glaze
creek stone farms ribeye, roasted corno di torro peppers, savoy spinach and bagna cauda
pacific snapper, jumbo prawn, scallops and fingerling potatoes, roasted tomato and fennel
lamb shank, soft polenta, lemon pecornio compote