Potato and goat cheese pierogi with roasted and pickled mushrooms, mushroom brodo, garlic purée, parmesan chips
Winter citrus burrata with grapefruit, blood orange, kumquats, turnips, radish, arugula, black olive crumble, lemon oil, white balsamic reduction.
The Fancy Goat is a creation by @jordan._.preston!
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Red sauce and garlic oil base with goat cheese, mozzarella, capers, roasted garlic, garnished with arugula, pickled red onions, chile oil, and a salt and pepper crust.
With spring around the corner it’s hard not to think about transitions. With the season’s natural symbolism of renewal, we wish all of you out there a moment of healing and hope.
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Pea sacchetti with English peas, crispy peas, saffron beurre blanc, parmesan, mint, pea microgreens
Our latest pork rib chop is a twist on a classic combo and an inspiration from Chef Robert Ortiz.
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Pork chop with roasted fingerling potatoes, red cabbage purée, red cabbage meringues, lemon crema, prunes, achiote oil.
Last week’s newest pasta was Alana’s creation! @alana_nichols
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Bison, spinach, mozzarella, ricotta filled tortelloni in a spicy sage cream sauce with roasted pie nuts, lemon zest, and crispy sage.
In case you missed it! ❤️ 💕 💗
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Beeting Heart ravioli with roasted beet filling, beet gastrique, lemon butter, honey pecans, burrata ball.
❤️ 💕 ❤️
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Red velvet cake with strawberry buttercream, strawberry ganache, vanilla meringues, cream cheese mousse
A love letter to all of our guests past and present and future. 💌 Thank you so much for supporting us over the years and being on board with some of our wacky menu items.
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We have a V Day classic on our menu tonight! Tiramisu with whipped mascarpone and chocolate caramel.
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We’ve had a few cancellations with the storm so give us a text or email!
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Let it snow! ❄️ 💕
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