Emilia

Cold water lobster and aged arborio risotto, with fresh fava beans, spring onions, preserved lemon and tarragon.

Cruze farm ricotta stuffed pasta with foraged ramps, fresh artichokes, asparagus, pine nuts and parmesan.

"Little bells" pasta with wine braised lamb, spring peas, fresh mint and pistachios.

Long tube pasta with benton's bacon, pecorino romano, a poached shelton farm egg and parmigiano reggiano.

Creamy Shelton farm polenta with traditional meatballs, San Marzano tomato sauce and Pecorino Romano.

Ricotta dumplings in a ragu of Mitchell farm beef, braised strause veal and heritage farm pork.

With calabrian Chile, garlic and thyme.

With lemon and caper aioli.

With shaved fennel, Parmigiano-Reggiano and truffle and lemon citronette.

With fresh mozzarella, asparagus, spring peas, fava beans, soft herbs, pine nuts and grilled housemade bread.

With Parmigiano-Reggiano, oil cured olive and herbed bread crumbs and traditional caesar dressing.

With pecorino fondue, Benton's country ham and a poached shelton farm egg.

With fennel, garlic, white wine, Chiles and grilled housemade bread.

Chocolate and hazelnut custard with frangelico gelee and crusted hazelnuts.

Traditional preparation, served in a cup.

Cruze farm coffee ice cream with warm vanilla custard and pistachio sugar cone cookies.

Little Ricotta donuts with dark chocolate and blood orange curd.

Creamy butterscotch pudding with salted caramel, whipped cream and pine nut crumble.

With cruze farm ricotta, Georgia olive oil, flaky sea salt and fresh cracked pepper/

With country ham and mint.

With preserved lemon, garlic and calabrian chile.

With salsa rossa and cruze farm crema.

With garlic, rosemary and Chile d'Arbol.

With market fish, PEI mussels and Louisiana shrimp in San Marzano tomato brodo with grilled bread and aioli.

With spring 'Puttanesca' of cannnelini beans, fennel, aritichokes, castelvetrano olive pan sauce, crispy fingerling potatoes and salsa verde.

With anson mild farro rissoto and Italian 'Vinegar' peppers.

With Parmesan 'Sformato', local mushroom conserve and young arugula.