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Guanciale, tomato, and grilled focaccia
White wine glaze, lemon zest, and parsley.
Fingerlings, Castelvetrano olives, celery, and paprika vingarette.
Spring Vegetables, Basil Oil, Pine Nuts, Pane Carasau
Almonds, smoked ricotta, and red wine vinaigrette.
6 minute egg, bottarga, and mustard vinaigrette.
Hazelnuts, Croutons, Parmigiano, Honey-Dijon Vinaigrette
Duck, oyster mushrooms, and Grana Padano cheese.
Saffron, Toasted Almond, Pecorino, Red Sorrel
Squid-ink pasta, mussels, green chile, and bottarga.
Kale pesto, walnuts, and Parmesan cheese.
Berkshire pork sausage, marinara, and Pecorino cheese.
Chickpea panelle and fennel-orange-olive salad.
Polenta, Savoy Cabbage, Bacon, Persimmon.
Escarole, parsnip, sage pan sauce.
Rosemary fingerlings, cipollini agrodolce and black garlic jus.
Raisin-caper sauce, bottarga, and mint.
Sage, rosemary, garlic, and duck fat.
Anchovies, Calabrian chilies, and focaccia crumbs.
Menu for Le Fanfare provided by Allmenus.com
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