Restaurant Week Dinner

Baby spinach, confit pears, crumble Castelrosso, pickled cranberries,
toasted almonds, champagne vinegar dressing

Toasted bread, diced tomatoes, basil, EVOO

Parma ham, cantaloupe melon, mint leaves

Tomato sauce, sliced bufala, basil leaves, mozzarella

Orecchiette, broccoli, Italian sausage, cherry tomatoes, chili flakes, garlic

Ravioli stuffed with eggplant and scamorza, butter, cherry tomatoes, basil pesto

Chicken Milanese, arugula, cherry tomatoes, balsamic, garlic paprika aioli

Cherry tomatoes, white wine, garlic, basil, sliced potatoes, vegetables

Vanilla crust, blood orange curd and fresh blood orange

Half frozen hazelnut mousse, caramelized hazelnuts and chocolate sauce