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with caciotta cheese and walnuts
with beets and blood orange
with roasted artichokes
Daily selections
with morels and speck
with rabbit ragu and celery
with radicchio and almond pesto
with spring vegetables
with heirloom polenta
with peas and parmesan
with fennel and prosecco zabaione
with asparagus and olives
with olives and figs
stuffed with polenta, currants and pinenuts
with sheep’s cheese crespelle
with pancetta and artichokes
with garlic and chilis
with mushrooms
with Parmigiano Reggiano
Provençal fisherman’s soup with rouille, Gruyère and basil oil
with andouille and toasted garlic bread
with braised escarole, roasted fingerlings and Sicilian olives
with sliced portabella mushroom, arugula and endive salad, shaved Parmigiano Reggiano and truffle oil
with pistachio affogato and dried apricot biscotti
with rosemary gelato and pineapple
with grappablueberry compote and lemon buttermilk sherbet
with a spiced caramel sauce, orange supremes and a crisp amaretti
with candied walnuts, dried plum sauce and cider zabaione
served with fresh fruit and florentine
with almond stuffed dates
with wine
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