Amuse Bouche

Duck Proscuitto with Local Melon and Orange Marmalade

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Primi

Butter Wedge Salad with Tomato Crudo, Buffala Mozzarella

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Secondi

Herb and Wild Mushroom Pastine with House Ricotta and Spring Root Vegetables

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Pesce

Yellowtail Snapper with White Bean Salad Reggiano Foam

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Carne

Pan Roasted Strip Loin with Roasted Olives and Charred Tomatoes

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Dessert

Limoncello Cake with Whipped Ricotta Icing and Blueberry Glaze