White wine glaze, lemon zest, and parsley.
Guanciale, Egg, Black Pepper, Parmesan, Pecorino
Escarole, parsnip, sage pan sauce.
Six-minute egg, orange curd, and bottarga.
Spring Vegetables, Basil Oil, Pine Nuts, Pane Carasau
Mozzarella or Gorgonzola or Taleggio on Ciabatta
with Rosemary Potatoes or Arugula Salad
Mascarpone and Homemade Nutella Filling
with Frisee, Smoked Tomato Mayo on Brioche Bun and Rosemary Potatoes
Pumpkin-Pear Chutney, Balsamic Glaze
Berkshire pork sausage, marinara, and Pecorino cheese.
Tomato Sauce, Guanciale, Black Pepper, Pecorino
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.
Watercress Pesto, Parmigiano
Squid-ink pasta, mussels, green chile, and bottarga.
Raisin-caper sauce, bottarga, and mint.
Sage, rosemary, garlic, and duck fat.
Anchovies, Calabrian chilies, and focaccia crumbs.
Rosemary fingerlings, cipollini agrodolce and black garlic jus.
Pear-Pumkin Chutney
Chickpea panelle and fennel-orange-olive salad.
Hazelnuts, Croutons, Parmigiano, Honey-Dijon Vinaigrette
Le Fanfare
