The Kitchen’s traditional Nosh Board with fresh focaccia, cured meats, dried fava bean puree, pickled green tomatoes sott’olio & burrata cheese
Green Cerignola Olive, Celery and Fresh Chili
Long Fusilli With Roasted Breadcrumb, Sweet Leaf Farms Heirloom Tomatoes and Canestrato Pecorino
Sudan Farms Lamb Stewed in Middleground Farms Goat Milk With Fennel
Smashed and Fried Fingerling Potato With Lovage
Marinated Cauliflower With Chili, Parsley, Caper, and Anchovy
Almond Meringue Tart With Lavender Oregon Blueberry Compote
Due to the intricacies of this menu, we will only be able to provide gluten free pasta for the Primi course, vegan alternatives for the Secondi course, and a gluten and nut free Dolci alternative, upon request.