Onotria

With olives and fire roasted peppers with eggplant

With marinated eggplant, fresh tomatoes, herbs & shavings of grana padano cheese

With garlic herbs & grana padano cheese

With EVOO, red onions, capers and lemon agretto

With arugula, fennel, infusion of citrus EVOO

Fire-roasted peppers, green beans & roma tomatoes with pesto dressing

With tempura of calamari & maui onion with dill cream dressing

Butter lettuce, seasonal pear, toasted almonds & passion fruit dressing

With a creamy parmigiano dressing

Kalamata olives and feta cheese in a mustard vinaigrette

Cucumber & avocado over biscotto bread with pomegranate vinaigrette

With fire-roasted peppers, garlic, EVOO and fresh mint and red wine vinaigrette

In a rich herb ans tomato broth

With fresh herb balsamic agliata on focaccia

In an onotria BBQ red wine sauce on rosetta bread

With oyster mushrooms, caramelized onions, arugula, sun-dried tomato aioli & manchego cheese on rosetta bread

With grilled anaheim peppers & mustard tarragon lingonberry jam on rosetta bread

Sun-dried tomato & fresh mozzarella on focaccia bread

Fire-roasted peppers, tomatoes, mozzarella and fontina cheese

Capers, fresh herbs, pacchino tomato sauce and fresh garlic

With roasted garlic & sea salt

In a curried pachino tomato garlic wine broth

Served with a spicy tomato sauce

With goat & ricotta cheese in tomato coulee

Lemon, capers, champagne sauce

In a black truffle parmigiano sauce

With roast garlic, fresh red chili and EVOO

Ginger, garlic and fresh chili, EVOO

With artichokes, celery, fennel, mint, EVOO & white wine agretto

Calamari and rapini, in a garlic and red chili white wine broth

Wrapped in speck prosciutto with lemon sauce

With cured mediterranean olives

Brassica, tumeric, ginger, garlic and EVOO

Oven roasted with fresh herbs & drizzled with agliata sauce, carved table-side

With a fire roasted, fresh basil tomato sauce

With a quincy-bergamot marmalade

Open-fire charred & towered with spincah & fontina cheese in a mirabelle plum sauce

With white cabbage & cannellini beans

With kalamata olives, capers and fire-roasted tomatoes

With spinach ricotta in a sage sauce

Brick pressed & seasoned with fresh lemon, garlic & herb-mustard sauce

Baked in parmigiano, mascarpone, black truffle essence sauce

With a sour cherry confit

Oven roasted & topped with fresh arugula & affiorato olive oil

With smoked duck & dry figs in a sherry sauce

Brassica broccoli & wild prawns in a mascarpone aleppo pepper finish

With a lavender honey drizzle

Pan seared & served with a pomegranate dry cherry & port wine reduction

With wild boar ragu in a red currant tomato sauce

EVOO pan fried with tarragon lavender sherry mustard sauce, parmigiano risotto

With poached peach chutney

Fresh berries & rose infused whipped cream