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with montasio frico and shaved bottarga
with organic beet tartare and yellow beet salad
cubanelle pepper and frisee salad and onion confit
with black truffle vinaigrette
with fresh tomato sauce and wild mushrooms
with braised red cabbage and cauliflower
with asian stirfry and sweet chili sauce
with sage and semolina dumplings
with braised swiss chard and a cranberry-casis sauce
cured cabbage and a buttercup squash sauce
with forbidden rice, chinese cabbage, star anise-orange reduction
stuffed roulade of gianone farms chicken with a lobster and lemongrass sauce
orzo and lamb shoulder "risotto", mustard and rosemary jus
broccoli rabe puree, roasted parsnips and a sour cherry reduction
haricot verts and a roquefort and roasted garlic sabayon
with arugola, lemon leeks and white truffle oil
calamari and onion tempura
with grape tomatoes
with prosciutto di parma
with chorizo and bruschetta
with tomatoes and arugula
with radicchio, frisee and arugula with grilled pear mostarda, pomegranates and prosciutto di parma
with anchovy
with warm escarole alla bagna calda
with vegetable gardiniera and green olive vinaigrette
with sweet pea emulsion
with arugula pesto
with brown butter, broth and porcini broth
with zucchini, grape tomatoes, and basil
with sweet sausage, bitter greens, virgin olive oil and caramelized garlic
with asparagus and citrus emulsion
with spring vegetables and egg-lemon broth
with our sausage, garlic potatoes, bra tenero and spinach
with onions, peppers, tomato and soft polenta
with potato puree, mushrooms and pearl onions
with baby sweet potato
braised short rib and grilled filet with bittersweet potato “risotto”
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