Seasonal. Menus.
Spring
Spring is about the reawakening of flowers, vegetable patches, and the easing out of colder weather and into sunshine.
Antipasto
Whipped ricotta, roasted and marinated herby red peppers, sourdough bread.
Primo
Carciofi lasagne. Fresh sheets of rolled pasta layered with béchamel, carciofi, and pecorino cheese.
or
Spring risotto. Asparagus, parmigiano.
Secondo
Rack of lamb. Lemon, fennel, oregano, and mint. Preserved lemon salad with wild fennel fronds. Rustic roasted potatoes.
or
Spiced, honey roasted carrots with tahini cashew dressing. Herb, seed and arugula salad. Cabbage and sprout fritters with spicy labneh.
Dolce
Rhubarb carrot cake with mascarpone icing.
Fall
Crisp dawns & dusks. Outdoor fires & preparation for winter. Hearty vegetables start to make their appearance in time for cooler nights.
Antipasto
Filo wrapped feta. Baked and drizzled with honey, sesame seeds.
Primo
Pumpkin and winter squash tortelloni tossed in brown butter and sage.
or
Mushroom risotto.
Secondo
Roast duck breast with autumnal fennel and walnut salad.
or
Cauliflower steaks. Roasted with a tahini and yogurt dressing. Herb and walnut salad.
Dolce
Brown butter chocolate chip cookie ice cream sandwiches.
Summer
Summer breezes. Farmers markets. Tomato vines. It’s finally the season of sunsets, salty sea, green grass, and ice cream.
Antipasto
Friselle salad. Crusty chunks of toasted sourdough bread, salty tomatoes, capers, and herbs tossed with extra virgin olive oil topped with fresh basil. Burrata for good measure.
Primo
Spaghetti alla vongole. Clams, parsley, and a clove of garlic – that’s it. A saucy seaside classic to transport you summer in Italy.
or
Spaghetti al limone.
Secondo
Whole roasted branzino. Lemon roasted potatoes and caponata. Parsley salad.
or
Whole roasted summer tomatoes filled with arborio rice and roasted summer veg.
Dolce
Summer pavlova. Wine washed strawberries, whipped cream, mint.
Winter
Time to cozy up by the fireplace and enjoy warming dishes to welcome in the winter solstice. Roasted hard winter vegetables, stews, and warming soups.
Antipasto
Leek and gruyere mini tarts. Buttery leeks, flaky pastry and nutty gruyere.
Primo
Gnocchi tossed in cavolo nero pesto. Topped with lemony sourdough breadcrumbs
or
Butternut squash soup with ribbons of crème fraîche and chunks of sourdough toast.
Secondo
Monkfish stew. A medley of fish in a warm tomato broth served over fregola.
or
Bistecca. Seared, rare or to the temperature of your liking. Crunchy roasted potatoes, parsnips and broccolini.
Dolce
Winter orange polenta cake with roasted citrus and ice cream.
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