Delicate medallions of local ricotta, eggs, Parmigiano Reggiano and flour served with locally-foraged Chantarelle mushrooms lightly roasted in buffalo butter, cherry tomatoes and wild leeks and topped with shaved fennel. Creamy, salty, delicious.
Mouthwateringly rich and juicy beef loosely packed and seasoned with simple salt and black pepper. With such fine meat, the bibb lettuce, heirloom tomatoes, aged fontina cheese and house-made pickles and pickled red onion weren’t really necessary. Served on a grilled brioche bun from Il Vero Pane alongside herbed fries and a harissa yogurt sauce made with peppers, garlic, cumin and goat and sheep yogurt.
Mouthwateringly rich and juicy beef loosely packed and seasoned with simple salt and black pepper. With such fine meat, the bibb lettuce, heirloom tomatoes, aged fontina cheese and house-made pickles and pickled red onion weren’t really necessary. Served on a grilled brioche bun from Il Vero Pane alongside herbed fries and a harissa yogurt sauce made with peppers, garlic, cumin and goat and sheep yogurt.