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Amuse Bouche

Duck Proscuitto with Local Melon and Orange Marmalade

Primi

Butter Wedge Salad with Tomato Crudo, Buffala Mozzarella

Secondi

Herb and Wild Mushroom Pastine with House Ricotta and Spring Root Vegetables

Pesce

Yellowtail Snapper with White Bean Salad Reggiano Foam

Carne

Pan Roasted Strip Loin with Roasted Olives and Charred Tomatoes

Dessert

Limoncello Cake with Whipped Ricotta Icing and Blueberry Glaze

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