It may be chilly out, but signs of spring are popping up.
We just got first of the season green garlic in and we’re whipping it into a butter for this week’s new Triple Cream Agnolotti with green garlic butter, controne pepper, and shaved Sicilian bottarga.
To keep you warm, we’ve also got two new soups, Broccoli Cheddar and Lentil Sausage and Kale in a parmesan broth.
As we transition to new spring ingredients, we’re saying goodbye to some seasonal favorites, so it’s the last weekend to enjoy the Winter Nicoise Salad!
Join us indoors at the café or on the heated patio Thursday thrugh Saturday from 12pm-8pm and Sunday 12pm-5pm.
Bring home pints of our brand new frozen custard flavors including: Pistachio
pistachio base with toasted pistachios Cinnamon Caramel Blondie
ribbons of caramel and brown butter blondies Grasshopper Pie
mint mousse base, chocolate graham cookie crumbles
