BP private label red, Barbera d'Alba Superiore

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

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.

In a bowl, combine the semolina flour and salt. Make a well in the center and add the egg yolks. Gradually mix the flour into the yolks until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

After resting, roll out the dough to about 1/8-inch thickness. Cut into wide strips (about 1 inch) to form pappardelle. Dust with flour to prevent sticking.

Roll Out and Cut the Pasta

In a large skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the fat in the pan.

Cook the Bacon

In the same skillet, add olive oil if necessary, then add onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Sauté Vegetables

Add the ground veal and pork to the skillet. Cook until browned, breaking up the meat as it cooks.

Brown the Meat

Pour in the white wine and let it reduce by half. Stir in the milk, bacon, and herbs. Season with salt and pepper. Simmer on low heat for about 2 hours, stirring occasionally.

Deglaze and Simmer

Stir in the heavy cream just before serving. Adjust seasoning if necessary.

Finish the Sauce

In a large pot of boiling salted water, cook the pappardelle for about 3-4 minutes until al dente. Drain and toss with the Bolognese sauce.

Cook the Pappardelle

Plate the pappardelle with Bolognese sauce. Top with shaved parmesan and serve with homemade wood charred ciabatta on the side.

Plate and Serve

Semolina flour

Egg yolks

Salt

Ground veal

Ground pork

Bacon, diced

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

White wine

Milk

Olive oil

Black pepper

Fresh herbs (like thyme and bay leaf)

Heavy cream

Shaved parmesan cheese

Flour

Water

Yeast

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

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

Make PAPPARDELLE BOLOGNESE Recipe in just 3h . 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 Recipe

Ingredients

Pasta Dough

Bolognese Sauce

Ciabatta Bread

Method