Pazzo

Onion and roasted garlic soup with toasted pumpkin seeds and herb oil.

Burrata cheese, eggplant agro dolce, marinated olives, pickled red onions and pesto mushrooms.

Served with focaccia croutons.

Served with chopped baby spinach and a lemongrass vinaigrette.

Purple beet salad with goat cheese, baby arugula, radishes and toasted hazelnuts in a caramelized shallot white balsamic vinaigrette.

Served with red onion garlic jam, fresh black pepper crackers, Dijon mustard and cornichons.

Served with honey crisp apples, candied pecans, crumbled Gorgonzola cheese and a vidalia onion vinaigrette.

With garden peas, sweet corn and caramelized pearl onions.

Served with a traditional tomato vodka sauce and Niman Ranch smoked bacon.

Served with roasted shiitake, cremini and oyster mushrooms, house made Italian sausage, fresh mozzarella and Parmesan cheese.

Veal, beef and pork bolognese with fresh fettuccini.

Creamy Alfredo sauce with sweet peas, baby spinach, asparagus and roasted broccoli.

Served with herb roasted potatoes, crispy pancetta, cherry tomatoes, arugula and a Tuscan olive vinaigrette.

Over an oven roasted butternut squash and carrot puree with crispy haricot vert tossed with Parmesan cheese and truffle oil.

Over a winter vegetable hash of baby carrots, rutabagas, parsnips, turnips and sweet potatoes in an herb jus.

Served with southern style collard green, Yukon gold mashed potatoes and a red wine veal sauce.

Served with lady fingers, mixed berry jam and fresh berries.

Served with fresh berries.

Served with vanilla bean gelato, blueberries, and pecan strussel.

Vanilla bean gelato topped with a shot of espresso.

Served with peanut butter mousse and chocolate ganache and chocolate sauce.

Served with focaccia croutons.

Romaine lettuce, roma tomatoes, green peppers, mushrooms, banana peppers, roasted red peppers, black olives, red onions, and feta cheese. Served with balsamic vinaigrette on the side.