Scylla Restaurant

with white anchovy, nicoise olives and manchego cheese, roasted garlic vinaigrette

cup of sunchoke soup with almond foam and spiced biscotti

with shaved beet salad and olive tapenade, vanilla bean-white balsamic

with apple and endive salad

kumquat calfoutis with duck confit and wild mushrooms, ginger-balsamic syrup

with braised chard and smoked pear compote

with grilled proscuitto and treviso, peruvian white beans and preserved lemon

crisp skate wing and house cured pork belly with fingerling potatoes, quail egg and maple jus

with tongues of fire and flageolet beans

with grilled calamari, spanish chorizo and mussels, romesco broth

braised pork raviolis with house smoked bacon, romanesco and pear butter, rosemary vinaigrette

pappardelle with grilled shrimp, pancetta, roasted quince and manzanilla olives

sauteed french gnocchi with roasted butternut squash, shiitake mushrooms, gorgonzola and pecans

crisp smoked gouda and ham filled carnaroli rice balls with smoked tomato and apple ragu

with gorgonzola and brioche pudding, roasted cipollini onions, escarole and pomegranate

pan roasted amish chicken breast and braised leg meat with creamy polenta, leeks, braised pistachio and blood orange

with curried cauliflower and brussels sprouts, roasted grape and preserved lemon gremolata

grilled fennel stuffed whole fish with grilled endive, fingerling potatoes and capers, bagna cauda

with caramelized sunchokes, ruby red grapefruit, cerignola olives and sliced almonds