Berkshire pork sausage, marinara, and Pecorino cheese.
Guanciale, Egg, Black Pepper, Parmesan, Pecorino
Anchovies, Calabrian chilies, and focaccia crumbs.
White wine glaze, lemon zest, and parsley.
Spring Vegetables, Basil Oil, Pine Nuts, Pane Carasau
Almonds, smoked ricotta, and red wine vinaigrette.
6 minute egg, bottarga, and mustard vinaigrette.
Guanciale, tomato, and grilled focaccia
Fingerlings, Castelvetrano olives, celery, and paprika vingarette.
Duck, oyster mushrooms, and Grana Padano cheese.
Saffron, Toasted Almond, Pecorino, Red Sorrel
Kale pesto, walnuts, and Parmesan cheese.
Tomato Sauce, Guanciale, Black Pepper, Pecorino
Watercress Pesto, Parmigiano
Squid-ink pasta, mussels, green chile, and bottarga.
Raisin-caper sauce, bottarga, and mint.
Sage, rosemary, garlic, and duck fat.
Escarole, parsnip, sage pan sauce.
Rosemary fingerlings, cipollini agrodolce and black garlic jus.
Pear-Pumkin Chutney
Chickpea panelle and fennel-orange-olive salad.
Mascarpone and Homemade Nutella Filling
with Rosemary Potatoes or Arugula Salad
Mozzarella or Gorgonzola or Taleggio on Ciabatta
Pumpkin-Pear Chutney, Balsamic Glaze
with Frisee, Smoked Tomato Mayo on Brioche Bun and Rosemary Potatoes
Le Fanfare
