Mixed greens with slivered red onion, shaved fennel & Italian parsley, dressed with fennel seed vinaigrette

Romaine lettuce tossed with croutons, Parmigiano-Reggiano & lemon-anchovy dressing, garnished with an anchovy, olive tapenade & hard-cooked egg

Watercress, fresh pea shoots, peas & escarole with toasted almonds and sheep’s milk feta cheese, dressed with sweet wine vinegar & lemon infused olive oil

A soup of imported porcini mushrooms simmered with chicken broth, cream and Marsala wine, garnished with crème fraîche and snipped chives

La Quercia Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese & fresh arugula

Fontina Fontal cheese, roasted mushrooms & garlic aioli

Roasted garlic, thinly sliced smoked bacon, mozzarella & a New Century Farm organic egg* topped with olive oil dressed greens

“Little ears” of pasta with Fraboni’s hot Italian sausage, rapini, roasted garlic cream & a splash of brandy

The slow-simmered meat sauce of Bologna – locally raised Cate’s Family Farm beef cooked with Jordandal Farm ground pork, pancetta, tomatoes & white wine, topped with Parmigiano-Reggiano

Slow cooked lamb shoulder rubbed with fennel, orange and clove braised in Chianti, tossed with egg pasta, braising jus & soffritto, garnished with Pecorino Romano