FIRST COURSE
POTATO LEEK SOUP
housemade croutons / Parmigiano Reggiano / white truffle oil
or
HOUSE SALAD
Spring mix / tomato / cucumber / balsamic vinaigrette
SECOND COURSE
GNOCCHI
four cheese fonduta / black truffle / chive
or
CHICKEN MILANESE
Amish country chicken cutlet / breadcrumb / local arugula / teardrop tomato / lemon-butter vinaigrette
DESSERT
RISOTTO PUDDING "RISO AL LATTE"
caramelized vanilla bean risotto pudding, fresh fruit compote
or
VALRHONA DARK CHOCOLATE CRÈME BRÛLÉE
dark chocolate creme brulee / candied hazelnuts
FIRST COURSE
POTATO LEEK SOUP
housemade croutons / Parmigiano Reggiano / white truffle oil
or
BOUCHERON GOAT CHEESE SALAD
spring mix / frisée, pistachio / raspberry-truffle vinaigrette
SECOND COURSE
CHOICE OF
TAGLIATELLE BOLOGNESE
traditional beef meat sauce alla Bolognese
PAPPARDELLE “PASTA E FAGIOLO”
rosemary infused ribbon pasta / cannellini beads / my mom’s tomato sauce / olio
FAROE ISLAND SALMON
roasted carrot puree / caramelized brussels sprouts / truffle-brown butter-balsamic vinaigrette
CHICKEN MILANESE
Amish country chicken cutlet / breadcrumb / local arugula / teardrop tomato / lemon-butter vinaigrette
DESSERT
RISOTTO PUDDING "RISO AL LATTE"
caramelized vanilla bean risotto pudding, fresh fruit compote
or
VALRHONA DARK CHOCOLATE CRÈME BRÛLÉE
dark chocolate creme brulee / candied hazelnuts
FIRST COURSE
VEAL MEATBALLS
veal ricotta meatballs / lemon zest, / parmigiana / tomato butter sauce
or
BOUCHERON GOAT CHEESE SALAD
spring mix / frisée, pistachio / raspberry-truffle vinaigrette
SECOND COURSE
CHOICE OF
TAGLIATELLE BOLOGNESE
traditional beef meat sauce alla Bolognese
GNOCCHI
four cheese fonduta / black truffle / chive
FAROE ISLAND SALMON
roasted carrot puree / caramelized brussels sprouts / truffle-brown butter-balsamic vinaigrette
STEAK FILET “PEPE”
Center cut filet / braised baby spinach / black pepper / shallot / jus
DESSERT
RISOTTO PUDDING "RISO AL LATTE"
caramelized vanilla bean risotto pudding, fresh fruit compote
or
VALRHONA DARK CHOCOLATE CRÈME BRÛLÉE
dark chocolate creme brulee / candied hazelnuts
FIRST COURSE
BURRATA
Tuscan Panzanella / charred broccolini / tomato / croutons / Calabrian vinaigrette
or
BOUCHERON GOAT CHEESE SALAD
spring mix / frisée, pistachio / raspberry-truffle vinaigrette
SECOND COURSE
LUMACHI ALLA VODKA
spicy tomato / salsiccia / stracciatella / pane fritto
or
GNOCCHI
four cheese fonduta / black truffle / chive
THIRD COURSE
CHOICE OF
FAROE ISLAND SALMON
roasted carrot puree / caramelized brussels sprouts / truffle-brown butter-balsamic vinaigrette
LAMB SHANK
12-hour braised with natural jus / creamy polenta / Parmigiana Reggiano / rosemary
STEAK FILET “PEPE”
Center cut filet / braised baby spinach / black pepper / shallot / jus
CHICKEN MILANESE
Amish country chicken cutlet / breadcrumb / local arugula / teardrop tomato / lemon-butter vinaigrette
DESSERT
BREADY PUDDING
Brioche bread pudding, golden raisin, bourbon caramel sauce and banana gelato
or
VALRHONA DARK CHOCOLATE CRÈME BRÛLÉE
dark chocolate creme brulee / candied hazelnuts