with turnip salad, poppy seeds, Nori and lemon dressing

with pickled onions, capers and wild arugula

with guacamole, black radish, jalapeno and grain mustard citrus dressing

organic heirloom tomatoes, stawberries, mozzarella di bufala Camapana, avocado, wild arugula and lemon oregano dressing

Zucchini flowers stuffed with imported sheep's milk ricotta cheese on a bed of San Marzano tomato coulis.

Warm seafood medley (octopus, calamari, shrimp, diver sea scallops), served with spring vegetables and sun-dried tomato vinaigrette.

Grilled octopus with fingerling potato puree, braised radicchio, buffalo mozzarella; finished with aged balsamic vinaigrette.

with mixed seasonal vegetables, cipollini onions and mushrooms.

with black mission figs and aged port vinaigrette

with green apples and Greek yogurt

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

assortment of capocollo, schiacciata piccante, smoked salame, sopresata, schiacciata Milanese, Italian giardiniera and mozzarella di bufala Campana

with fresh tomato sauce, smoked mozzarella, fresh basil, onions and oregano.

with melted pecorino Romano cheese, crushed black peppercorn, lemon zest and horseradish.

Spaghetti with five types of crushed nuts pesto in tomato sauce.

with veal ragu, wild mushrooms and summer black truffles.

with veal jus and shaved parmigiano reggiano cheese

with clams in a white wine sauce.

with guanciale, onions and cherry tomatoes

with seasonal vegetables, crab meat and shrimps

black truffles and crab meat

with sweet peppers and scallops

with saffron. fresh mint and shrimps.

with manilla clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken liver and bacon

with roasted beets, horseradish and sherry vinaigrette.

with English pea puree, spring onion soubise, green curry and cilantro

Salt crusted branzino with seasonal mixed vegetables

braised wild black blass with grilled ramps and champagne emulsion

with wild mushrooms and lemon sauce

with black summer truffles, proscuitto di Parma and melted fontina cheese

pistacchio crusted rack of lamb served with asparagus

with heirloom tomato salad, broccoli rabe and shishito peppers.

seasonal vegetable gratin and veal jus

spiced duck breast, jumbo white asparagus and morel mushrooms