with caramelized fennel and lobster oil

with 'borlotti marinati' and spicy limoncello vinaigrette

with Chianti vinegar and ricotta salata

with red chiles and basil

with crumbled goat cheese

with pickled pearls and thyme vinaigrette

with 'cipolle modenese' and babbo olives

with dried orange and wild fennel pollen

with spicy budding chives and a one pound lobster

with oven dried tomatoes, red chiles and bottarga di muggine

with clams, pancetta and hot chiles

with rock shrimp, spicy salami calabrese and green chiles

with wild boar ragu

with sage and amaretti

with sweet sausage and rapini

Sicilian lifeguard style

with braised celery and lemon oregano jam

with charred leeks, warm treviso and pancetta vinaigrette

with 'scafata,' house-made pancetta and brovada

with eggplant 'in scapece' and lemon yogurt

braised beef with porcini mushrooms

with asparagus 'alla piastra' and salsa verde

with saffron orzo, cavolo nero and horseradish gremolata

with roasted Garlic

with rosemary

with peas and pecorino tocai friulano, bastianich 2004

with spring onion butter sauvignon, dal fari 2005

with 'funghi trifolati' morellino di scansano 'i perazzi,' la mozza 2005

with 'passato di pomodoro' lagrein, bottega vinaia 2004

vin santo di chianti classico, la sala 1999

with cinnamon gelato moscato di trani 'piani di tufara,' Rivera 2004

with fiddleheads and pecorino 'ferentano,' falesco 2005

with chanterelles and thyme 'jurosa,' lis neris 2001

with orange sauce and hazelnut gelato

with buttermilk gelato and lemon cream

with 'agrumi misti' and blood orange sorbetto

with banana gelato

murazzano, prima caciotta, pecorino 'rosso', coach farm triple creme, taleggio latte crudo, 'rossini' blue, parmigiano reggiano

murazzano, prima caciotta, pecorino 'rosso', coach farm triple creme, taleggio latte crudo, 'rossini' blue, parmigiano reggiano