Appleton estate Reserve Rum, Lustau Amontillado sherry, Rothman & winter apricot Liqueur, Lemon Juice, Angostura Bitters

Flor de Jerez

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

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Gnocchi are tender potato dumplings that are served light and fluffy. We sear them in rich and nutty brown butter with cremini and shiitake mushrooms, boiled chestnuts, roasted pancetta and cave-aged gorgonzola dolce DOP. We add the cheese at the end and gently toss just to warm through.

Boil the potatoes until tender, then peel and mash them in a bowl. Mix in flour, egg, and salt until a dough forms. Roll the dough into logs and cut into small pieces to form gnocchi.

Make the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a large skillet, cook the pancetta over medium heat until crispy. Remove and set aside. In the same skillet, add butter and let it brown slightly. Add cremini and shiitake mushrooms, cooking until tender.

Prepare the Sauce

Add the cooked gnocchi and boiled chestnuts to the skillet. Toss gently to coat in the brown butter and mushrooms. Remove from heat, add gorgonzola dolce, and toss again until just warmed through. Season with black pepper and garnish with fresh parsley before serving.

Combine and Serve

Potatoes

All-purpose flour

Salt

Cremini mushrooms

Shiitake mushrooms

Boiled chestnuts

Pancetta

Cave-aged gorgonzola dolce DOP

Unsalted butter

Black pepper

Fresh parsley

WINTER GNOCCHI

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 WINTER GNOCCHI Recipe in just 1h . Gnocchi are tender potato dumplings that are served light and fluffy. We sear them in rich and nutty brown butter with cremini and shiitake mushrooms, boiled chestnuts, roasted pancetta and cave-aged gorgonzola dolce DOP. We add the cheese at the end and gently toss just to warm through.

Winter Gnocchi Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Make the Gnocchi

Cook the Gnocchi

Prepare the Sauce

Combine and Serve

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