Extra virgin olive oil.

Pork meatball and tomato sugo.

Sautéed chicory greens and spicy Calabrian honey.

Arbequina olives marinated with citrus and herbs.

From Alto Adige, red icebox watermelon, butter, and focaccia.

Fontina fondue-filled risotto fritter and warm fall vegetable salad.

Griddled lardo-wrapped jumbo scallops, cannellini bean, tomato confit and olivada sauce.

Mixed lettuces and vegetables, buttermilk-herb dressing and toasted breadcrumbs.

Creamy celery root and apple soup, oyster mushroom, and burgundy black truffle.

Roasted delicata squash, radicchio, pomegranate, gorgonzola dolce, and balsamio di modena.

Spinach ribbon pasta, white veal ragu and parmigiano-reggiano.

Butternut squash filled "little candy wrapper" pasta, brown butter, amaretti cookie and Parmigiano.

Apulian "little ears" pasta, house Italian sausage, bitter greens, tomato, anchovy, and pecorino.

Goat cheese, ricotta, and chard filled pasta, brown butter, and walnut pesto.

Rye flour pasta "bellflowers", mushroom ragu, sweet herbs, and ricotta salata.

Squid ink pasta, steamed mussels, crab, tomato, white wine, and Calabrian chili.

Acquerello carnaroli rice, petite roasetd onion, and gorgonzola dolce.

Roasted & sautéed seasonal vegetables and creamy Parmigiano polenta.

Sautéed Wisconsin rainbow trout, green beans, potato, hazelnut, brown butter, and lemon sauce.

Dark chocolate & hazelnut tart, frolla pastry, red wine cherries, olive oil, and creme fraiche.

Silky honey-scented milk custard, blueberry conserva, and pine nut shortbread.

Heirloom wolf river apple, sweet almond cream galette, and flaky sfoglia pastry.

A round of cold beverages for our kitchen staff.