We love to celebrate the seasons with creative, farm to table menus! Here’s one of our favorites!

mix of seafood and favorite italian veggies such as brocolini and artichokes dredged in an airy batter and deep fried. Served with salsa tartara with capers, lemon, and anchovie 

thin, sourdough flatbread topped with a sauteed blend of earthy mushrooms and drizzled with our fresh, flavorful pesto

succulent stone fruit grilled and layered with creamy, earthy truffle burrata cheese and fresh basil, drizzled with aged balsamic reduction and fruity extra virgin olive oil 

mix of lettuces and chichories, baby heirloom tomatoes, and  dressed in dijon red wine vinaigrette topped with seasoned fried garbonzo beans and shaved Pecorino Tuscano

sea bass cooked in parchement paper with fennel, onion, and orange 

linguini tossed with butter, garlic, lemon and herbs and studded with small, sweet clams

garden vegetables lightly marinated and grilled, topped with parmesan

refreshing light  buttermilk custard with hints of tangy orange herbateous campari topped honeycomb candy & mint garnish

rich italian custard infused with topped with a layer of delectable salted caramel sauce 

tender sponge cake soaked with lemony liquor, layered with mascarpone, zabaglione, and lemon curd