Housemade chicken liver pate accompanied by a tart cranberry relish and served with crostini.
Fresh squid sauteed with white wine, crushed tomatoes, raisins, capers, pine nuts, and farro.
Chilled marinated white anchovies atop a rustic parsley dressing.
Roasted olives and seasonal vegetables served warm.
Roasted garlic and Michigan white bean spread; served with toasted raisin-walnut bread.
Assorted cheeses with wine soaked cherries and honeycomb.
Eva's cauliflower fritter recipe accented with garlic and herbs, pan-fried in olive oil served with a warm tomato caponata and garlic - herb aioli.
An autumn bread salad: roasted butternut squash, pomegranate seeds, feta cheese, croutons and arugula tossed with a citrus vinaigrette.
Seasonal inspiration.
Gourmet greens, golden raisins, goat gorgonzola cheese, and toasted pine nuts, dressed with our house vinaigrette (lemon, white wine vinegar, and fresh herbs).
Delicate pillows of pasta filled with minced roasted chicken, gorgonzola, caramelized onions and herbs in an aromatic tomato broth, garnished with a walnut-pecorino tuille.
Pan-seared tenderloin of Berkshire pork served alongside a creamy mascarpone-polenta and salsa verde.
Scallop mousse filled pillows of pasta tossed in a light sauce of lemon, butter, and sun-dried tomatoes.
A delicate white bean souffle baked to order; topped with a ragu of wild mushrooms and fennel, finished with dollops of goat cheese.
Braised veal shank served with a red wine-porcini sauce; accompanied by herbed spaetzle and topped with a gremolata (parsley, mint, lemon zest, garlic).
Handmade pumpkin-ricotta dumplings tossed with pancetta, sage, and cream.
Pan seared fresh wild caught sea bass encrusted with pistachios accompanied by garbanzo beans sauteed with garlic and mint garnished with crumbled goat cheese, citrus and sea salt butter.
A light and fragrant ragu of Scunthorpe farms rabbit, fennel, carrots, raisins, and wine; served over delicate ribbons of crepes tossed in butter, thyme and orange zest finished with pecorino cheese studded with black truffle.
A chilled vanilla-maple custard topped with sunflower streusel and an apricot sauce.
Artisan chocolate salami studded with pistachios and butter cookies served with toasted bread.
A delicate torte of espresso-soaked the almond cake, ganache, and Italian buttercream.
Assortment of housemade Italian sweets.
Grape-coriander sorbetto or caramel-fennel gelato topped with smoked sea salt.
Red wine-poached Italian plums and spiced ricotta in a handmade butter crust.