Italian food is so diverse from region to region, but the common thread of Italian cuisine is always simplicity and freshness. Simplicity and freshness will be the hallmark of the dishes in this menu. We will prepare Italian dishes with the freshest spring produce, featuring local and artisan ingredients. As part of the entree, you will make small crispy lamb meatballs. I spent some time in Italy working with Slow Food and took a cooking class from several Italian chefs titled “Cooking Without Waste.” Every one of those chefs talked about making meatballs and spoke with pride about the meatball dish in their restaurant. This changed my thinking about meatballs, and I am excited to share these small bites of flavor with you.

Menu
Antipasto: Burrata with Dandelion Green Pesto with dried fruit and toasted pistachios served with fett'unta (grilled ciabatta bread with garlic and olive oil)
Insalata: Insalata di Piselle - mix of soft and crunchy spring greens layer in a tower with sweet peas and pea shoots, prosciutto and Robiola Sherry Vinaigrette
Pasta and Carne : Ricotta Gnocchi in Parmesan Calabrian Chili Broth with Peas, Spinach served with Crispy Lamb Meatballs
Dessert: Crostata Di Frutta - a crisp pastry and layer of orange cream filling is crowned with fresh seasonal fruit.

AVAILABLE TO GROUPS OF 2 TO 10

Pricing - 4-10 people: $110 ea; 3 people: $165 ea; 2 people: $193 ea