Aperitivo

Antipasti:

Swimming Anchovies

(with lemon zest in a pool of Sicilian olive oil with homemade sourdough bread for dipping)

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Seasonal Vegetables & Castelvetrano olives

Primo:

Stripey Springtime Ravioli

(an asapargus & ricotta cloud nestled in homemade squid ink dyed pasta)

Secondo:

Chicken Confit with Tomatoes and Garlic

Contorno:

Insalata di Finocchi

(shaved fennel, Sicilian blood oranges, toasted almonds, arugula, and crunchy Calabrian capers)

Dolce:

Cannoli Siciliani

(sweet rum-infused ricotta filling with candied citrus, pistachios, and dark chocolate inside a crispy shell)

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Semifreddo

(lemon or almond italian ice with amaretti cookies and seasonal fruit)

*Wine pairings will accompany each course