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with Parmigiano Reggiano
with Sage Anchovy Fritti
with Fried Rabbit Livers and Balsamico
with Roasted Holmquist Orchards' Ennis Hazelnuts
with Liberty Farms' Duck Liver Mousse Crostino
with Toasted Horseradish, Pickled Fennel and Roasted Beets
with Citrus Confit, Candied Ginger and Vin Santo
stuffed with Pork and Wagyu Beef with Parmigiano Reggiano Fonduta
with Caper Maionese
with Meyer Lemon, Garlic, Chili and Marjoram
with Pantellarian Capers and Ligurian Olive Oil
with Fennel, Chickpea and Green Sauce
with Pinenuts, Parmigiano Reggiano and White Truffle Oil
with Marcona Almond Butter and Toma Erbonata Bombolino
with La Tur, Lemon Crackers and Meyer Lemon
with Ginger and Lemon Zest
with Sage Butter
with Bottarga di Muggine, Crispy Chickpeas, Taggia Olives and Marjoram
with Lamb Sugo, Toasted Rosemary, Lucques Olives and Gnocchi di Semolina
with Castelmagno Sauce
with Ligurian Chickpea Crepe, Pancetta and Porcini
with Radicchio and Balsamico
with Beet Green Gratin and Rising C Limequat "Mostarda di Cremona"
with Chili, Garlic and Lemon
with Pinenuts and Lime
with Isole e Olena Vin Santo
with Sweet Lime, Pomegranate and Ginger Lime Leaf Syrup
with Fennel Seed Gelato
with Polenta Cookie
with Vin Santo Gingersnaps, Brutti ma Bouni, Pyrat Rum Truffles and Biscotti
with Candied Citrus
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