Fried calamari, pepperoncini and calabrian aioli.

Ciabatta, oven-dried tomatoes, burrata, preserved lemon and 25 year-old balsamic.

Crispy risotto, burrata, charred heirloom cherry tomatoes, pomodoro and petite basil.

Spanish octopus, chili roasted cauliflower, green beans, salsiccia, cauliflower puree and radish.

Braised beef, pepper jack, parmigiano-reggiano and arrabbiata sauce.

Local horseradish, spicy ccocktail sauce and preserved lemons.

Basil aioli, arugula, lemon, capers, reggiano, radish, tellicherry and house-grown radish.

Baby kale, blood orange, pickled shallots, chardonnay vinaigrette and chili ciabatta croutons.

Baby iceberg, newman farms pepper bacon, gorgonzola dolce and heirloom cherry tomatoes.

Spring mix, tomatoes, artichokes, pecorino, pepperoncini, croutons and lemon vin.

Romaine, petite red romaine, croutons, asiago frico, parmigiano-reggiano and white anchovies.

Caramelized onions, ciabatta and melted gruyere.

Rich cream reduction and reggiano.

Ground veal and pork, parmesan cream, pomodoro, mozzarella, ricotta and romano.

Roasted hen of the woods mushrooms, oregano, parmigiano-reggiano and cracked pepper.

Blistered heirloom tomatoes, pomodoro, chili flake, pepper bacon, pecorino and micro herbs.

Rigatoni, ground beef, salsiccia, pomodoro, black pepper and pecorino.

Boneless free-range chicken, green beans, heirloom fingerlings, fennel pollen and pan jus.

Cauliflower puree, potato hash and brussels, hen of the woods mushrooms and apple cider.

Borlotti beans, peppered bacon, butternut squash puree, charred scallion oil and crispy leeks.

Castelvetrano olives, capers, pizzaiolo sauce, arugula, ozark mushrooms and heirloom farro.

Fregola, roasted carrots, gremolata and pan jus.

Graham cracker sable, toasted marshmallow, chai custard, pumpkin seed granola and blackberry coulis.

Fuji apple, cinnamon custard, vanilla bean ice cream, bourbon caramel and candied apple crisp.

Lemon curd, whipped white chocolate ganache, meringue, served with raspberry sorbet.

Praline mousse, gianduja rice crisp, manjari cremeux, chocolate almond cake and vanilla poached apricot.

Originated in the 16th century with the dukes of este wanted to recreate the sumptuous english trifle. vanilla sponge cake, marsala sabayon, fresh berries, covered in a toasted meringue, served with strawberry sauce, crushed pistachios and blackberry sorbet.