Vellutata Fredda di Mais

September Specials

Vellutata di Funghi e Finocchio —Cream of mushroom and fennel soup.

Tagliatelle ai Tre Cavoli con Capesante—House made ribbon noodles in a Fontina and speck white wine cream sauce with savoy cabbage, Tuscan kale, swiss chard and diver scallops.

Special Seasonal Dessert benefitting Rescued Pets Movement—Crostata di Fichi— Fresh fig, goat cheese and mascarpone custard tart with an almond hazelnut crust and drizzled with fresh fig and orange syrup.