Burrata, heirloom zucchini, English peas, mint, and Maldon.

San Marzano tomato, cured olives, capers, garlic, and calabrian chili.

White anchovy, lemon, parsley, and white wine.

Center cut filet mignon, shaved crimini mushroom, arugula, and Parmigiano-Reggiano.

Heirloom beets, goat cheese, candied pecans, and microgreens.

Romaine, white anchovy, Parmigiano-Reggiano, and croutons.

Fennel, shaved apple, orange supreme, field greens, preserved lemon, and Sardinian pecorino.

Wild boar, caramelized Vidalia onion, oyster mushroom, Parmigiano- Reggiano, and herbs.

Tomato-braised Spanish octopus, hot sopressate, chi-chi beans, and Arrabbiata style.

Beef, pork, and veal ragu alla bolognese.

Tagliatelle nero, pei mussels, calamari, San Marzano tomato, fennel brodino, and tarragon.

Pumpkin risotto, wild-caught jumbo shrimp, pumpkin seeds, apple, and bread crumbs.

Slow-cooked broccoli rabe, garlic puree, and chili.

White truffle gremolata.

Salsa verde, cauliflower almond gremolata, and preserved lemon.

Crispy-skin olive oil-poached salmon, lump crab, shrimp, fondant potato, parsnip puree, lemon, mustard, fresh herbs, and served medium-rare.

Lancaster county chicken, mashed potato, wilted brussels sprouts, and white truffle glaze.

Herb, Fennell, breadcrumb-crusted pork chop, broccoli rabe, Italian pepper, apple, herb slaw, and sharp provolone fonduta.