Gattinara DOCG Nebbiolo - (Italy)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

We have taken a few humble, wintery vegetables that are typically used in supporting roles and made them the star. Whole fennel bulbs, slowly braised in chicken broth and herbs, served chilled with spicy tangerine vinaigrette, apple cider vinegar cured celery branch, crispy prosciutto and candied orange.

Trim the fennel bulbs, removing the tough outer layers and slicing them in half lengthwise. Heat olive oil in a large skillet over medium heat.

Prepare the Fennel

Place the fennel halves cut side down in the skillet and sear until golden brown, about 5-6 minutes.

Sear the Fennel

Add chicken broth, thyme, salt, and pepper to the skillet. Cover and let simmer for 25-30 minutes until the fennel is tender.

Braised the Fennel

While the fennel is braising, slice the celery stalks and toss them with apple cider vinegar. Let sit for about 10 minutes to cure.

Prepare the Celery

In a separate pan, cook the prosciutto over medium heat until crispy. Remove and drain on paper towels.

Crisp the Prosciutto

In a small bowl, whisk together tangerine juice, honey, and mustard until combined.

Make the Vinaigrette

Once the fennel is done, let it cool slightly. Arrange on a plate with cured celery, crispy prosciutto, and candied orange peel. Drizzle with tangerine vinaigrette.

Plate the Dish

Fennel bulbs

Chicken broth

Olive oil

Fresh thyme

Salt

Black pepper

Celery stalks

Apple cider vinegar

Prosciutto

Candied orange peel

Tangerine juice

Honey

Mustard

BRAISED FENNEL

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

CRISPY CHICKEN SALAD

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

COFFEE & DOUGHNUTS

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

Make BRAISED FENNEL Recipe in just 1h . We have taken a few humble, wintery vegetables that are typically used in supporting roles and made them the star. Whole fennel bulbs, slowly braised in chicken broth and herbs, served chilled with spicy tangerine vinaigrette, apple cider vinegar cured celery branch, crispy prosciutto and candied orange.

Braised Fennel Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions