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Wild Mushroom Sugo (rich sauce), Broccoli Rabe, Fresh Pasta
Made with four cheeses - Comte, Fontina, Parm. Reggiano, Raw Milk Cheddar
Roasted pork, prosciutto cotto, Gruyere, and chipotle aioli on acme herb slab.
Tender Short Rib with warm Polenta and Turnips, 5-herb Salsa Verde
Made with three cheeses. With dijon and Kale salad.
Warm and crispy flatbread with arugula, burrata and capocollo (very slightly spicy)
Warm and crispy flatbread with spicy nduja, carmelized onion, creme fraiche.
Warm and crispy flatbread with local burrata, Capocollo (fully cooked salame), and fresh basil. Very slightly spicy.
Confit Shallot Vin, Herbs
Pickled Carrots, Arugula, Lemon Vin
Labneh, Lemon Oil
Local burrata with sweet roasted Early-Girl tomatoes, kale pesto and crusty bread.
Whipped Cream, Winter Citrus