With celery, zucchini and romaine.
Celery root and apple.
Warm squash caponata and hazelnut pesto.
Dried cherry mostarda and sheep's milk ricotta.
Trevisano, castelfranco and sherry vinaigrette.
Pancetta, cipollini and hazelnuts.
Whole grain crostino, pecorino and black pepper.
Spicy soppressata, tomato and eggplant caponata.
Rucola salad and lemon-garlic olive oil.
Prosciutto cotto on homemade focaccia.
Sauteed kale and hollandaise.
Sweet fennel sausage, broccoli rabe and chilies.
Egg white, avocado, summer squash, robiola and mushroom.
Blueberries and whipped lemon curd.
Almond and grapefruit-banana marmalade.
Homemade flax seed granola.
Delicata squash, butternut panna, Gorgonzola and vincotta.
Tomato, white mushroom and Buffalo mozzarella.
Mascarpone, caraway, capers, red onion and lemon zest.
spinach, gruyere, nutmeg, eggs
Parmesan-creamed escarole, pioppino mushrooms and Barolo sauce.
Gorgonzola, balsamic onion and hand cut fries.
Mache salad, charred kale and lemon oil.
Pecorino and lemon vinaigrette.
Mortadella, olive, arugula and mint.
Veal shoulder Bolognese and Parmesan.
Served with capers and pecorino.
Served with honey and guanciale.
Served with Calabrian chili aioli and ricotta salata.
Cardamom pecan crumb.
Whipped sheep's milk, ricotta, acacia honey, dried cherry and marzipan.
nutella, pecans, amaretto-butter
Raspberry jam.
Blueberry and orange.
Granted lime, orange confit and sea salt.
Chilled arrabiata, cherry tomatoes, basil, filone
Dried cherry mostarda and sheep's milk ricotta.
Meyer lemon yogurt and charred broccoli sprouts.
Pomodoro sauce and garlic-parsley focaccia.
Crushed fingerling potatoes, capers and pickled celery.
Trevisano, castelfrancoa and sherry vinaigrette.
Arugula, charred kale, lemon oil and shaved Parmesan.
Radicchio, fennel, lemon-thyme and pignoli pangritata.
Mozzarella di Bufala.
Salvatore ricotta and cipollini agrodolce.
Celery root and apple.
fresh mozzarella, pomodoro sauce, basil
pork soppressata, tomato, mozzarella and Sicilian oregano.
Truffle paste, fontina, taleggio and sage.
caciocavallo, San Marzano tomatoes
Delicata squash, butternut panna, Gorgonzola and vincotta.
taleggio, toma, caraway
guanciale, garlic butter, pecorino
Veal shoulder & pork Bolognese, Parmesan
Spicy sausage, bitter greens, pignoli and pecorino sardo.
Fresh pomodoro sauce, garlic, basil and smoked mozzarella.
Sheep's milk ricotta, pecorino Romano and wild arugula.
Razor clams, chilies and lemon breadcrumbs.
Smoked farro, pancetta, chanterelles and corn.
Swiss chard, cremini mushrooms and Meyer lemon.
Smoked grains, pancetta, chanterelles, corn
Parmesan-creamed escarole, pioppino mushrooms and Barolo sauce.
Charred broccoli rabe and preserved lemon.
Served with toasted pane di comune, quince paste and warm hazelnut honey. If you would like multiples of a certain cheese, please specify in the Special Instructions box.
Served with toasted pane di comune, quince paste and warm hazelnut honey. If you would like multiples of a certain cheese, please specify in the Special Instructions box.
Served with toasted pane di comune, quince paste and warm hazelnut honey. If you would like multiples of a certain cheese, please specify in the Special Instructions box.
Served with capers and pecorino.
Served with honey and guanciale.
Served with Calabrian chili aioli and ricotta salata.
Mozzarella di Buffalo.
Celery root and apple.
Grated lime, orange confit and sea salt.
Chilled arrabiata, cherry tomatoes, basil, filone
Dried cherry mostarda and sheep's milk ricotta.
Meyer lemon yogurt and charred broccoli sprouts.
Pomodoro sauce and garlic-parsley focaccia.
Trevisano, castelfranco and sherry vinaigrette.
Crushed fingerling potatoes, capers and pickled celery.
Pecorino, lemon, mint, basil, toasted almonds
Mache salad, charred kale and lemon oil.
Pecorino and lemon vinaigrette.
Mortabello, olive, arugula and mint.
gorgonzola and lemon-garlic olive oil.
Tomato, mozzarella and Sicilian oregano.
Truffle paste, fontina, taleggio and sage.
Delicata squash, butternut panna, Gorgonzola and vincotto.
Sweet sausage, n'duja, charred spring onion, smoked ricotta.
Veal shoulder Bolognese and Parmesan.
Razor clams, chilies and lemon breadcrumbs.
Sheep's milk ricotta, pecorino Romano and wild arugula.
Spicy sausage, bitter greens, pignoli and pecorino sardo.
Swiss chard, cremimi mushrooms and Meyer lemon.
Charred eggplant puree, cranberry beans and sherry vinaigrette.
Parmesan-creamed escarole, pioppino mushrooms and Barolo sauce.
Charred broccoli rabe and preserved lemon.
Served with capers and pecorino.
Served with Calabrian chili aioli and ricotta salata.
Served with honey and guanciale.
La Colombe nizza espresso biscuit.
Rum raisin gelato.
Maple cream and allspice biscotti.
Pistachio and black cherry gelato.