Bucatini Bolognese
Traditional Northern Italian ragu made with local all natural grass fed beef, sausage, pancetta, crushed tomatoes and cream. Served over bucatini pasta and topped with shaved pecorino romano
Winter Citrus Salad
Blood orange, pummelo, pomegranate, roasted pistachio, frisee, radicchio, arugula, and honey poppy dressing
Sauteed Mussels
One pound of fresh PEI mussels sautéed with smoky pork tasso, cannellini beans, Dijon crème, white wine, and thyme, then garnished with frisee
Sesame Seared Tuna Nicoise
Yellowfin tuna, butter lettuce, haricots verts, cherry tomatoes, confit fingerlings, olives, soft boiled egg drizzled with miso vinaigrette
Local Chicken Florentine
Fresh local chicken breast stuffed with a mixture of spinach, asiago, goat cheese, feta, and roasted garlic served over a roasted corn and red pepper risotto
|