Erbaluce

with white beans, black pale and tarragon

fennel, and green peppercorn broth

with pistachio and walnut dressing and locally made burrata cheese

with gorgonzola, walnuts, lemon, and organic, olive oil

with organic peas and bagelnuts

with a porcini sauce, foraged mushrooms and marjoram

with braised cabbage, potatoes, sage and crucolo cheese

with a ragu of rabbit and spring herbs

with a parsley, caper and horseradish pesto

roasted with swiss chard and a roasted yellow pepper sauce with anise hyssop

with an abuzzese egg and pecorino sauce

with a crust of parmigiana, thyme, crushed walnuts and a red wine brasato

with a concord grape misto

with pecorino

with local apples, fennel, and goat cheese

with a sweet pepper and caper relish

with a spicy tomato sauce

with lardo and marinated olives

with roasted yellow peppers, leeks and fennel

with gamebird broth and parmeggiana reggiano

with mushrooms, green peppers and parmigiana reggiano

with sage and thyme

with sauteed greens, lemon, and parmigiano

with tomatoes and basil

with lemon & oregano