Lavagna

with parsnip puree and crisp pancetta

finely slice kale, parmesan, and housemade croutons

wood oven roasted artichoke heart with white bean puree, and cremini mushrooms

with figs and balsamic vinegar, topped with arugula and parmigiano

baby arugula, lola rossa, shaved asiago with roasted garlic vinaigrette

pan roasted mussles in a tomato and basil broth

with fresh lemon juice, evoo, chives and pepperoncini

tomato sauce, mozzarella cheese and fresh basil

roasted wild mushrooms, fontina and white truffle oil

with toasted gardlic and rustic tomato sauce

with sweet fennel and spicy sausage, peas and tomato cream

with braised rabbit, fresh thyme and black olives

with parmesan cream and mint

served flambe with sauteed spinach and grape tomato relish

with roasted portabello mushrooms, baby artichokes, and a green olive vinaigrette

with baby carrots, fingerling potatoes, cippolini onions, in a light red wine reduction

with braised swiss chard, bacon, barlotti beans, and pickled red onions

marinated beef tenderloin with seasonal vegetables, yukon gold mash, and classic au poivre sauce

with cannellini beans, broccoli rabe and rosemary jus