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soup of the day
oven warmed smoked caciocavallo, asparagus, red pepper, fennel sausage
rosemary skewered scallops, lime braised fennel, crisp romaine, yellow tomato puree
homemade black truffle and potato dumpling, lobster, spinach, white wine shallot sauce
garlic infused wild mushrooms, onion-thyme cream sauce
imported buffalo's mozzarella, tomatoes, arugula, balsamic glaze, basil oil
baby field greens, endive, white balsamic raspberry vinaigrette
romaine hearts, house caesar dressing, toasted parmigiano reggiano cheese, croutons
regional italian cured meats, giardiniera, sicilian olives
jumbo lump crabmeat and maine lobster dressed with a tarragon emulsion, warm semolina tomato, toasted brioche, micro arugula
thinly sliced raw lamb, english cucumbers, preserved lemon and micro marjoram
our classic homemade pheasant filled pasta, butter, sage, parmigiano reggiano cheese
large barrel shaped pasta, san marzano tomatoes, roasted peppers, fried eggplant, whipped ricotta cheese
savory crepes filled with braised wagyu short rib, braised belgian endive, roasted beets
ravioli filled with trugole cheese, hand-dipped ricotta and parmigiano reggiano, forest mushroom ragu with a touch of cream
strands of flat pasta sauteed with garlic and olive oil, spicy calabrian peppers, calamari, shrimp and jumbo lump crabmeat
handmade pasta ribbons traditional bolognese meat sauce
venetian style layered lasagna with smoked scamorza, spinach, nutmeg bechemela, served with oven roasted san marzano tomatoes with garlic and pancetta
slow cooked carniroli rice, hawaiian blue prawns, sun choke puree, zucchini and mint
pan roasted florida snapper, baby summer squash, fingerling potatoes, hericot vert, saffron broth
texas cross quail filled with house made sausage, forest mushrooms, spinach, served with fried polenta, quail egg, vidalia onion sauce
veal tenderloin, ivory lentils, cippolini, fava beans, podda cheese, sherry reduction
roasted amish chicken marinated with fresh herbs and lemon served with artichokes, roasted peppers, cured olives and spinach
grilled brined pork chop, tuscan kale, sultans, pine nuts, guanciale and a pomegranate honey glaze
snake river farms wagyu rib eyes, parmesan whipped potatoes, asparagus, oyster mushrooms, green peppercorn brandy sauce
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