ANTIPASTI – STARTERS

Choice of:

BATTUTA FASSONE : beef tartare Piemontese-style | carpaccio of quail egg | olive oil| lemon 

KALE CEASAR INSALATA: local kale| housemade caesar dressing | prosciutto crisps| herbed croutons 

SALUMI E FORMAGGI: Brome Lake duck bacon| smoked bison bresaola | salsiccia staggionale|housemade lonza | Italian and local cheese

PRIMI – PASTA

Choice of:

RISOTTO CON ZAFFERANO E LIQUERIZIA: vialone nano rice | imported burrata cheese | vegetable brodo |licorice powder 

TAGLIOLINI AGLI SCAMPI: housemade tagliolini| scampi|confit cherry tomatoes| olive oil | white wine|shallots 

GNOCCHI ALLA GORGONZOLA: hand rolled gnocchi | gorgonzola crema | pinenuts | balsamic crema

SECONDI – MAINS

Choice of:

ORATA IN GUAZZETTO ROSSO: poached skin-on Atlantic sea bream | tomato | white wine | spruce fume

PETTO D’ANATRA AI FRUTTI DI BOSCO: pan-seared Muscovy duck breast | farro risotto | berry gastrique|thyme-roasted cauliflower

ZUCCA RIPIENA AL FORNO: oven baked butternut squash| raw winter vegetable salad| cherry tomatoes|crunchy chickpeas

DOLCI – DESSERTS

Choice of:

SEMIFREDDO: bittersweet chocolate | brewed coffee | berries | chestnut cracker

PANNA COTTA: spruce and maple tea | chestnut honey | crema| rosemary touille

SORBETTO: Ask your server for a selection of seasonal sorbetto

FOUR COURSE MENU

67/person | 98/person with 3 oz wine pairings