NOVEMBER

antipasto:

pear & stilton salad 

with shaved fennel, candied walnuts (for 4/5), and arugula dressed in balsamic glaze

homemade foccacia

with warm marinated castelvetrano olives

primo:

baked paccheri

with pumpkin, sage, ricotta, & parmesan filling, garnished with crispy proscuitto hat

secondo:

spezzatino di manzo

slow cooked italian beef pot roast with crispy brussels sprouts & garlic mashed potatoes

dolce:

flourless chocolate cake

with espresso whipped cream & berries

(espresso drinks upon request)