NININ

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

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!

Boil the potatoes until tender. Drain, peel, and mash the potatoes in a bowl. Allow to cool slightly. Mix in flour, egg, and salt until a dough forms. Roll into logs and cut into pieces. Boil gnocchi until they float, then drain.

Prepare the Gnocchi

Season veal cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs. Heat olive oil in a skillet over medium heat. Fry the cutlets until golden brown on both sides. Drain on paper towels.

Prepare the Veal

In a saucepan, heat heavy cream over medium heat. Stir in Fontina cheese until melted and smooth. Add truffle oil, salt, and pepper to taste. Keep warm.

Make the Cream Sauce

On a plate, arrange the gnocchi, top with the fried veal cutlet, and drizzle with the cream sauce. Garnish with additional truffle oil if desired.

Serve

Veal cutlet

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

VEAL VALDOSTA

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

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 VEAL VALDOSTA Recipe in just 1h . 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 Recipe

Ingredients

Veal Cutlet

Method

Preparation and Cooking

Prepare the Gnocchi

Prepare the Veal

Make the Cream Sauce

Serve

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