Restaurant Week Dinner

Burrata, delicata squash, apple, red endive, balsamic glaze

Celery root and vegetables minestrone, crispy rosemary croutons

Fusilli, roasted garlic, diced tomatoes, basil, almond, Parmigiano

Stewed pork ribs, mushrooms, vegetables, rosemary

Cannoli served with chocolate sauce

Short crust tart, vanilla bean custard and berries