Emilia

with Calabrian Chile, Garlic and Thyme

Baby Artichoke Fritters with Lemon and Caper Aioli

with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette

with Georgia Olive Oil, Flaky Salt and Fresh Cracked Pepper with Roasted Sweet Potatoes, Brown Butter Sage Croutons and Hazelnut Gremolata

with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing

with Fennel, Garlic, White Wine, Chiles and Grilled Rustic Paysan Bread

Housemade N'duja Sausage, Cannellini Bean Puree, Lemon and Dressed Arugula

with Creamy Cauliflower Purée, Cauliflower Caponata with Capers and Citrus Confitura

Half Springer Mountain Farms Chicken Cooked 'under a brick' with a Castelvetrano Olive and Oregano Pan Sauce, Crispy Fingerling Potatoes and Salsa Verde

Thinly Pounded and Fried Pork Loin with Silky Pomodoro Sauce, Young Arugula, Parmigiano-Reggiano and Horseradish- Parsley Gremolata

Grass Fed and Grain Finished Beef from Blaine, TN with Seasonal Sides and Rich Beef Jus

'Little Bells' Pasta with Roasted Mushrooms and Broccolini in a Creamy Pine Nut, Almond and Mushroom Broth with Toasted Pine Nuts

Traditional Arborio Risotto with Slow Cooked Duck Leg Meat, Local Winter Squash, Pears, Charred Radicchio, Pistachios and Sage Crema

Prince Edward Island Mussels, Jumbo Shrimp and Market Fish in a Genovese Style Brodo of San Marzano Tomatoes with 'Little Caves' Pasta and Herbed Bread Crumbs

Corkscrew Pasta with Benton's Bacon, Pecorino Romano, a Poached Windy Acres Farm Egg* and Parmigiano-Reggiano

Creamy Shelton Farm Polenta with Traditional Meatballs, San Marzano Tomato Sauce and Pecorino Romano

'Little Ears' Pasta with a Traditional Bolognese Sauce of Mitchell Farm Beef, Heritage Farm Pork and Strauss Veal with San Marzano Tomatoes and Pecorino Romano

Hand Rolled Potato Dumplings with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano

with Housemade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Pepper

with Preserved Lemon, Garlic and Calabrian Chile

White Balsamic Vinaigrette and Toasted Pistachios

with Benton's Bacon-Balsamic Vinaigrette and Toasted Hazelnuts

served slightly chilled

A Canned Spritz Cocktail from Brooklyn, Served over ice with an Orange wheel

Uncle Val's Botanical Gin, Cocchi Americano, Castelvetrano Olive Brine, Orange Bitters Lemon

Prosecco, Campesino Aged Rum, Local Honey Spiced with Calabrian Chili, Lime

Four Roses Bourbon, Averna, Bitters and a Luxardo Cherry

Maestro Dobel Reposado Tequila, Campari, Sweet and Dry Vermouth, Bitters and Orange

Belle Meade Bourbon, Peychaud's Bitters, Sambuca Rinse Lemon Twist

with Calabrian Chile, Garlic and Thyme

Baby Artichoke Fritters with Lemon and Caper Aioli

with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette

with Georgia Olive Oil, Flaky Salt and Fresh Cracked Pepper with Roasted Sweet Potatoes, Brown Butter Sage Croutons and Hazelnut Gremolata

with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing

with Fennel, Garlic, White Wine, Chiles and Grilled Rustic Paysan Bread

Housemade N'duja Sausage, Cannellini Bean Puree, Lemon and Dressed Arugula

with Creamy Cauliflower Purée, Cauliflower Caponata with Capers and Citrus Confitura

Half Springer Mountain Farms Chicken Cooked 'under a brick' with a Castelvetrano Olive and Oregano Pan Sauce, Crispy Fingerling Potatoes and Salsa Verde

Thinly Pounded and Fried Pork Loin with Silky Pomodoro Sauce, Young Arugula, Parmigiano-Reggiano and Horseradish- Parsley Gremolata

Grass Fed and Grain Finished Beef from Blaine, TN with Seasonal Sides and Rich Beef Jus

'Little Bells' Pasta with Roasted Mushrooms and Broccolini in a Creamy Pine Nut, Almond and Mushroom Broth with Toasted Pine Nuts

Traditional Arborio Risotto with Slow Cooked Duck Leg Meat, Local Winter Squash, Pears, Charred Radicchio, Pistachios and Sage Crema

Prince Edward Island Mussels, Jumbo Shrimp and Market Fish in a Genovese Style Brodo of San Marzano Tomatoes with 'Little Caves' Pasta and Herbed Bread Crumbs

Corkscrew Pasta with Benton's Bacon, Pecorino Romano, a Poached Windy Acres Farm Egg* and Parmigiano-Reggiano

Creamy Shelton Farm Polenta with Traditional Meatballs, San Marzano Tomato Sauce and Pecorino Romano

'Little Ears' Pasta with a Traditional Bolognese Sauce of Mitchell Farm Beef, Heritage Farm Pork and Strauss Veal with San Marzano Tomatoes and Pecorino Romano

Hand Rolled Potato Dumplings with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano

with Housemade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Pepper

with Preserved Lemon, Garlic and Calabrian Chile

White Balsamic Vinaigrette and Toasted Pistachios

with Benton's Bacon-Balsamic Vinaigrette and Toasted Hazelnuts

served slightly chilled

A Canned Spritz Cocktail from Brooklyn, Served over ice with an Orange wheel

Uncle Val's Botanical Gin, Cocchi Americano, Castelvetrano Olive Brine, Orange Bitters & Lemon

Prosecco, Campesino Aged Rum, Local Honey Spiced with Calabrian Chili, Lime

Four Roses Bourbon, Averna, Bitters and a Luxardo Cherry

Maestro Dobel Reposado Tequila, Campari, Sweet and Dry Vermouth, Bitters and Orange

Belle Meade Bourbon, Peychaud's Bitters, Sambuca Rinse & Lemon Twist