Freshly melted cheese curd that is brined, served with Heirloom tomatoes, basil Genovese and balsamic reduction. (vg, gf)
The larger cousin of a ravioli will be served with a pine nut goat cheese filling and egg yolk. Topped with a simple brown butter sauce. (v)
The classic Veneto dish with espresso dipped lady-fingers, topped with creamy amaretto mascarpone and dusted with cocoa and espresso. (v)
Intro to Italy Cuisine II is $65 plus tax (approximately 2 servings)
Menu sold as is
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