Project Description

Appetizers (choice of)

Kabocha squash ravioli, confit chicken, sage-grana padano fondutto, macerated arugula, hazelnuts

Fall vegetable frito misto, lemon crema

Entrees (choice of)

Lamb loin chops, eggplant caponata, gold potato-kale-pancetta hash

Pan seared crispy trout, garlic seville orange reduction, beet risotto, broccolini

Forest mushroom cannelloni, fontina fondutto, macerated arugula

Dessert (choice of)

Sweet crespelle, Nutella, vanilla bean ice cream

Creamy limoncello ricotta cake, spicy dried apricot chutney

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