Eggs al Diavolo
- Eggs al Diavolo
- Stuffed local sardines & saffron golden raisin 'soar'
- Pork belly with morels and snow peas
- Lamb belly, baby artichoke & truffle vinaigrette
- Fried rabbit livers, pickled vegetables, beer mustard
- Veal sweetbreads with kumquat
- Savoy cabbage 'con lardo,' trumpet mushrooms & ricotta salata
- Fried surf clams, cherry pepper salad & agrodolce
- Prosciutto-wrapped melon with aged white balsamic vinegar
- Beef cheek pyramids, lambs quarter, lemon & walnuts
- Corn agnolotti, chanterelles, pecorino, & umbrian summer truffle
- Pork agnolotti
- Ramp tagliatelle
- Squid ink linguini, dungeness crab, pickled peppers & basil
- Duck ravioli, dolcetto poached sour cherries, sage & pecans
- Andante Cheeses
- Chocolate hazelnut bites
- Game terrine (of suckling pig, foie gras ,and rabbit) & green tomato marmalade
- Foie gras with an elderberry gelee
- Poached farm eggs, prosciutto, spinach, pecorino biscuit & lemon zabaglione
- More >







