This week we’re adding some fresh spring dishes to the dinner and weekend menu, including an Herbed Ricotta-Stuffed Cappelletti with a puree of spring carrots fresh from Groundwork Organic’s farmer’s market stand, English peas, lemon, and green garlic.
It joins Spring Shells with morels, asparagus, and parmesan-lemon fonduta, Chicken stuffed with squab and prosciutto mousseline, crème fraîche-tarragon jus, braised baby fennel, and spring herbs, a Crispy Kalette Salad with creamy cauliflower ceasar, pecorino tuada, Mediterranean pinenut breadcrumbs, meyer lemon vinaigrette, and 5-minute egg, and other fresh-from-the-market seasonal dishes.
Produce is at its peak and so is this menu.
If you’re joining us for lunch, you can now enjoy our Gioia Cheese Co. Burrata (flown in the day after it’s made) with rhubarb and vanilla bean jam, preserved meyer lemon, and toasted rosemary focaccia, new to our daytime menu.
Don’t forget, we now offer cocktails and boozy floats with our housemade frozen custard all day long.
Join us Wednesday through Saturday from 12pm-10pm and Sundays 12pm-5pm.