Griffin Market

Pickled Anchovies in Tarragon and Capers Vinaigrette, with sieved Eggs

Hand pulled Mozzarella with Ripe Brant Farm Cherry Tomatoes and Griffin Garden Basil

Baby Octopus, Calamari, Cuttlefish, Shrimp and Mussels in Herb Vinaigrette

Wrens Nest Farm Eggplant sauteed in a light batter, topped with Wrens Nest Farm Honey and Sesame Seeds

Chef's Selection of Four Italian Cured Meats

Ripe Watermelon and Griffin Garden Basil in Blood Orange infused Olive Oil

Artisanal Pasta in a Fresh Basil Pesto with Green Beans and Potatoes

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Italian Tuna in a Salad with Eggs, Taggiasche Olives and Radishes, served with a small Green Salad

Handmade Tagliatelle Egg Pasta in a slow cooked Meats and Imported San Marzano Tomato Sauce

Chicken Breast in a Crispy Parsley & Parmigiano Crust served with Baby Arugula & Fennel Salad

Chef's Selection of Three Italian Cheeses served with Cherries, Hazelnuts and Truffle Honey

Limoncello Gelato topped with Fresh Blueberry Sauce

Chocolate and Amaretti cookies Custard, served with Whipped Cream

Fresh Strawberries topped with Moscato Zabajone made with Yard Farm Eggs

Roasted Wrens Nest Farm Fresh Figs with Gorgonzola Dolce cheese and Pancetta

Ripe Watermelon & Griffin Garden Basil in Blood Orange infused Olive Oil

Garlic Rubbed grilled Ciabatta topped with a fried Yard Farm Quail Egg and Bottarga di Muggin

Rice with Wild Boars Sausage, Amarone Wine and Borlotti Beans

Handmade Tagliatelle Egg Pasta in a slow cooked three meats and Imported San Marzano D.O.P. Tomatoes Sauce

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Crispy Lamb Rib Chops in a Parsley and Parmigiano Crust, served with Wrens Nest Farm Roasted Figs, and Fig & Olive Tapenade

Seared Sea Scallops over Parsnip Puree with Sauteed Loca Chanterelles

Roasted Asparagus, topped with Fontina Cheese, fried Yard Farm Egg, served with Garlic Rubbed Crostini

Rustic Blueberry Tart, topped with Vanilla Bean Gelato

Chocolate and crumbled Amaretti cookies custard, served with Whipped Cream

Raspberry Sorbet, topped with fresh Raspberries

Wrens Nest Farm Eggplant sauteed in a light batter, topped with Wrens Nest Farm Honey and Sesame Seeds

Baby Octopus, Calamari, Cuttlefish, Shrimp and Mussels in Herb Vinaigrette

Pickled Anchovies in Tarragon and Capers Vinaigrette, with sieved Eggs

Garlic Rubbed grilled Ciabatta topped with a fried Yard Farm Quail Egg and Bottarga di Muggine

Berkshire Pork Tenderloin thinly sliced, served with a Tuna and Capers Sauce

Ripe Watermelon and Griffin Garden Basil in Blood Orange infused Olive Oil

Artisanal Pasta in a sauce of PeekyToe Crab, Cherry Tomatoes and Serrano Chiles

Artisanal Pasta in a Fresh Basil Pesto with Green Beans and Potatoes

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Carnaroli Rice Risotto with Wild Boars Sausage, Amarone Wine and Borlotti Beans

Local Shrimp sautéed in a Lemon and Caper Brown Butter Sauce, served over Soft Polenta

Seared Sea Scallops served over Parsnip Puree, with a Saffron Vanilla Sauce

Crispy Lamb Rib Chops in a Parsley and Parmigiano Crust, served with Wrens Nest Farm Roasted Figs, Potato Puree and Fig Olive Tapenade

Chicken Breast in a Crispy Parsley Parmigiano Crust served with Baby Arugula Shaved Fennel Salad

Seared Duck Breast, served over Butternut Squash Puree with fresh Cherry Sauce

Roasted Asparagus, topped with Fontina Cheese, fried Yard Farm Egg, served with Garlic Rubbed Crostini

Piedmont Hazelnut cake served with Hazelnut Ice Cream

Vanilla infused Eggless Custard with Blueberry Sauce

Chocolate and Amaretti Terrine with Amarene Cherries

Pickled Anchovies in Tarragon and Capers Vinaigrette, with sieved Eggs

Hand pulled Mozzarella with Ripe Brant Farm Cherry Tomatoes and Griffin Garden Basil

Baby Octopus, Calamari, Cuttlefish, Shrimp and Mussels in Herb Vinaigrette

Wrens Nest Farm Eggplant sauteed in a light batter, topped with Wrens Nest Farm Honey and Sesame Seeds

Chef's Selection of Four Italian Cured Meats

Ripe Watermelon and Griffin Garden Basil in Blood Orange infused Olive Oil

Artisanal Pasta in a Fresh Basil Pesto with Green Beans and Potatoes

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Italian Tuna in a Salad with Eggs, Taggiasche Olives and Radishes, served with a small Green Salad

Handmade Tagliatelle Egg Pasta in a slow cooked Meats and Imported San Marzano Tomato Sauce

Chicken Breast in a Crispy Parsley Parmigiano Crust served with Baby Arugula Fennel Salad

Chef's Selection of Three Italian Cheeses served with Cherries, Hazelnuts and Truffle Honey

Limoncello Gelato topped with Fresh Blueberry Sauce

Chocolate and Amaretti cookies Custard, served with Whipped Cream

Fresh Strawberries topped with Moscato Zabajone made with Yard Farm Eggs

Roasted Wrens Nest Farm Fresh Figs with Gorgonzola Dolce cheese and Pancetta

Ripe Watermelon Griffin Garden Basil in Blood Orange infused Olive Oil

Garlic Rubbed grilled Ciabatta topped with a fried Yard Farm Quail Egg and Bottarga di Muggin

Rice with Wild Boars Sausage, Amarone Wine and Borlotti Beans

Handmade Tagliatelle Egg Pasta in a slow cooked three meats and Imported San Marzano D.O.P. Tomatoes Sauce

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Crispy Lamb Rib Chops in a Parsley and Parmigiano Crust, served with Wrens Nest Farm Roasted Figs, and Fig Olive Tapenade

Seared Sea Scallops over Parsnip Puree with Sauteed Loca Chanterelles

Roasted Asparagus, topped with Fontina Cheese, fried Yard Farm Egg, served with Garlic Rubbed Crostini

Rustic Blueberry Tart, topped with Vanilla Bean Gelato

Chocolate and crumbled Amaretti cookies custard, served with Whipped Cream

Raspberry Sorbet, topped with fresh Raspberries

Wrens Nest Farm Eggplant sauteed in a light batter, topped with Wrens Nest Farm Honey and Sesame Seeds

Baby Octopus, Calamari, Cuttlefish, Shrimp and Mussels in Herb Vinaigrette

Pickled Anchovies in Tarragon and Capers Vinaigrette, with sieved Eggs

Garlic Rubbed grilled Ciabatta topped with a fried Yard Farm Quail Egg and Bottarga di Muggine

Berkshire Pork Tenderloin thinly sliced, served with a Tuna and Capers Sauce

Ripe Watermelon and Griffin Garden Basil in Blood Orange infused Olive Oil

Artisanal Pasta in a sauce of PeekyToe Crab, Cherry Tomatoes and Serrano Chiles

Artisanal Pasta in a Fresh Basil Pesto with Green Beans and Potatoes

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Carnaroli Rice Risotto with Wild Boars Sausage, Amarone Wine and Borlotti Beans

Local Shrimp sautéed in a Lemon and Caper Brown Butter Sauce, served over Soft Polenta

Seared Sea Scallops served over Parsnip Puree, with a Saffron Vanilla Sauce

Crispy Lamb Rib Chops in a Parsley and Parmigiano Crust, served with Wrens Nest Farm Roasted Figs, Potato Puree and Fig & Olive Tapenade

Chicken Breast in a Crispy Parsley & Parmigiano Crust served with Baby Arugula & Shaved Fennel Salad

Seared Duck Breast, served over Butternut Squash Puree with fresh Cherry Sauce

Roasted Asparagus, topped with Fontina Cheese, fried Yard Farm Egg, served with Garlic Rubbed Crostini

Piedmont Hazelnut cake served with Hazelnut Ice Cream

Vanilla infused Eggless Custard with Blueberry Sauce

Chocolate and Amaretti Terrine with Amarene Cherries

Pickled Anchovies in Tarragon and Capers Vinaigrette, with sieved Eggs

Hand pulled Mozzarella with Ripe Brant Farm Cherry Tomatoes and Griffin Garden Basil

Baby Octopus, Calamari, Cuttlefish, Shrimp and Mussels in Herb Vinaigrette

Wrens Nest Farm Eggplant sauteed in a light batter, topped with Wrens Nest Farm Honey and Sesame Seeds

Chef's Selection of Four Italian Cured Meats

Ripe Watermelon and Griffin Garden Basil in Blood Orange infused Olive Oil

Artisanal Pasta in a Fresh Basil Pesto with Green Beans and Potatoes

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Italian Tuna in a Salad with Eggs, Taggiasche Olives and Radishes, served with a small Green Salad

Handmade Tagliatelle Egg Pasta in a slow cooked Meats and Imported San Marzano Tomato Sauce

Chicken Breast in a Crispy Parsley & Parmigiano Crust served with Baby Arugula & Fennel Salad

Chef's Selection of Three Italian Cheeses served with Cherries, Hazelnuts and Truffle Honey

Limoncello Gelato topped with Fresh Blueberry Sauce

Chocolate and Amaretti cookies Custard, served with Whipped Cream

Fresh Strawberries topped with Moscato Zabajone made with Yard Farm Eggs

Roasted Wrens Nest Farm Fresh Figs with Gorgonzola Dolce cheese and Pancetta

Ripe Watermelon & Griffin Garden Basil in Blood Orange infused Olive Oil

Garlic Rubbed grilled Ciabatta topped with a fried Yard Farm Quail Egg and Bottarga di Muggin

Rice with Wild Boars Sausage, Amarone Wine and Borlotti Beans

Handmade Tagliatelle Egg Pasta in a slow cooked three meats and Imported San Marzano D.O.P. Tomatoes Sauce

Handmade Kale Pasta in a Sage Butter and Asparagus, Fava Beans and Pea Sauce

Crispy Lamb Rib Chops in a Parsley and Parmigiano Crust, served with Wrens Nest Farm Roasted Figs, and Fig & Olive Tapenade

Seared Sea Scallops over Parsnip Puree with Sauteed Loca Chanterelles

Roasted Asparagus, topped with Fontina Cheese, fried Yard Farm Egg, served with Garlic Rubbed Crostini

Rustic Blueberry Tart, topped with Vanilla Bean Gelato

Chocolate and crumbled Amaretti cookies custard, served with Whipped Cream

Raspberry Sorbet, topped with fresh Raspberries