Bone marrow al forno, anchovy breadcrumbs, basil pesto, and toast.
Tuscan chicken liver toast.
Garlic, chili, and lemon.
Grilled asparagus, sunny side egg, and Parmigiano fonduta.
Wild arugula, fris?e, treviso, Chianti vinaigrette, and Parmigiano Reggiano.
Shaved Brussels sprouts, kale, cabbage, cherries, apple, hazelnuts, mustard vinaigrette, and goat cheese.
Mozzarella di Bufala, fava beans, extra virgin olive oil, and sea salt.
Grilled Mediterranean octopus, braised cannellini beans, harissa, and lemon agrumato.
Harry's strawberries, baby beets, basil, aceto balsamico tradizionale, and fettunta.
Meatballs al forno, tomato, ricotta and pecorino.
Tomato, basil, extra virgin olive oil, and Parmigiano Reggiano.
Blue crab, zucchini, pickled fresno chili, and sea urchin butter.
Wild mushrooms, chives, and black truffle burro fuso.
Prosciutto, peas, artichokes, leeks, trumpet mushrooms, fava leaves, and Parmigiano Reggiano.
Sweet sausage, kale, and Parmigiano Reggiano.
Oxtail rag? and Pecorino.
Pancetta, black pepper, and egg yolk.
Tomato, garlic, capers, olives, anchovies, and Calabrian chili.
Lamb neck rag?, mint, and Pecorino.
Mary's free-range chicken, king trumpet mushrooms, and olive oil mashed potatoes.
Roasted California lamb, fava beans, sweet onion passato, and roasted lamb ristretto.
Scottish salmon, beluga lentils, caramelized endive, and salsa verde.
Prime hanger steak, wild arugula, Parmigiano Reggiano, and aceto balsamico tradizionale.
Mediterranean sea bass, Bloomsdale spinach, caramelized lemon, and capers.
Wild Alaskan halibut, baby artichokes, caramelized lemon, and capers.
Menu for Gusto provided by Allmenus.com
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