mafaldine pasta, white ragu, mushroom, watercress pesto

Pork Bolognese

Sticky Toffee Pudding

Italian borlotti beans, romesco sauce, parsley

Borlotti Bean Crostino

Pear+Ricotta Mousse Cake

Buttonwood Farms chicken, rosemary + anchovy marinade, grilled radicchio salad with chickpeas + pancetta [GF]

Grilled Half Chicken

Roasted Cauliflower

Juicy grilled chicken skewers marinated to perfection, served with a side of tangy dipping sauce.

Grilled Chicken Skewers

fennel, parsley, arugula, pepitas, pecorino, lemon vinaigrette [GF+V]

Celeriac Salad

manzanilla, cerignola, gaeta, castelvetrano [GF + VEGAN]

Marinated Olives

whipped feta, heirloom tomato, pickled peach, marcona almond, mint, basil

Tomato & Stone Fruit Salad

Deliciously simple buttered noodles, cooked to perfection and tossed with creamy butter for a comforting dish.

Buttered Noodles

roasted heirloom cauliflower, caper, arugula, gremolata, pecorino [V]

Orecchiette Pasta

heirloom squash, taleggio cheese, herbs, chive oil [GF+V]

Roasted Squash Soup

Enjoy our delicious LF Corn Dog, featuring a perfectly crispy batter wrapped around a juicy hot dog, served with your choice of dipping sauce.

LF Corn Dog

Crispy Chickpeas

A classic grilled cheese sandwich featuring perfectly toasted bread and melted cheese, delivering a warm and comforting bite every time.

Grilled Cheese Sandwich

masarepa-battered provolone picante, basil leaves, lemon, 8 yr aged balsamic, basil yogurt

Green Tomato 'Caprese'

served warm, tahini vinaigrette [GF+VEGAN]

Grilled Cabbage

shaved radishes, puffed quinoa, herb-buttermilk vinaigrette [GF+V]

Kale Salad

coconut cream, local fruit compote, maple

Quinoa 'Oatmeal'

Ricotta Pancakes

radicchio, radish, aged manchego, crispy pimentón chickpeas, piquillo pepper vinaigrette

Escarole Salad

Gluten-Free Toast

smoked red sea trout, marble potatoes, herbs, pickled shallot, brava sauce, sunny side up egg

Smoked Trout Hash

In a large pot of salted boiling water, cook the mafaldine pasta according to package instructions until al dente. Drain and set aside.

Prepare the Mafaldine Pasta

In a large skillet or saucepan, heat olive oil over medium heat. Add the onion, carrot, and celery, cooking until softened, about 5-7 minutes.

Make the Pork Bolognese

Add the minced garlic and chopped mushrooms to the pan, cooking for another 3-4 minutes until the mushrooms are tender.

Add Garlic and Mushrooms

Increase the heat to medium-high and add the ground pork, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes.

Cook the Ground Pork

Pour in the white wine, scrapping the bottom of the pan to deglaze. Allow the wine to reduce for about 2-3 minutes.

Deglaze with Wine

Stir in the heavy cream and broth, bringing the mixture to a gentle simmer. Cook for an additional 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Add Cream and Broth

Add the cooked mafaldine pasta to the Bolognese sauce, tossing to coat the pasta evenly.

Combine with Pasta

Plate the pasta and top with the white ragu. Drizzle with watercress pesto before serving.

Serve

mafaldine pasta

ground pork

onion, finely chopped

carrot, finely chopped

celery stalk, finely chopped

garlic, minced

mushrooms, chopped

white wine

heavy cream

chicken or vegetable broth

olive oil

salt

black pepper

In a bowl, combine the chopped dates with boiling water. Let it sit for about 15 minutes to soften the dates.

Prepare Dates

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the soaked dates (including the water) until just combined.

Mix Ingredients

Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for about 30-35 minutes or until a skewer inserted comes out clean.

Bake

dates, pitted and chopped

boiling water

unsalted butter, softened

brown sugar

eggs

vanilla extract

all-purpose flour

baking powder

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.

Prepare the Crostino

Bake the slices in the preheated oven for about 10-12 minutes, or until golden brown and crispy. Flip them halfway through for even toasting.

Toast the Bread

In a medium bowl, combine the cooked borlotti beans, romesco sauce, and chopped fresh parsley. Mix well and season with salt and pepper to taste.

Prepare the Bean Mixture

Once the bread is toasted, remove it from the oven. Top each slice with a generous spoonful of the borlotti bean mixture.

Assemble the Crostino

Serve the borlotti bean crostinos warm, garnished with additional parsley if desired.

Borlotti beans (cooked)

Romesco sauce

Fresh parsley

Baguette or crusty bread

Olive oil

Salt

Black pepper

Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, sugar, melted butter, and salt. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.

Make the Crust

In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes. In a large bowl, beat ricotta cheese, powdered sugar, and vanilla extract until smooth. Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved, then fold it into the ricotta mixture. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.

Prepare the Mousse

In a skillet over medium heat, melt the butter. Add sliced pears, brown sugar, cinnamon, and lemon juice. Cook for about 8-10 minutes until the pears are tender and caramelized, stirring occasionally.

Caramelize the Pears

Pour the ricotta mousse over the cooled almond crust and smooth the top. Refrigerate for at least 4 hours or until set. Once set, top with the caramelized pears before serving.

Assemble the Cake

Almond flour

Sugar

Butter, melted

Ricotta cheese

Powdered sugar

Vanilla extract

Gelatin powder

Water

Heavy cream

Pears, sliced

Butter

Brown sugar

Cinnamon

Lemon juice

In a medium bowl whisk together 1 cup extra-virgin olive oil, chopped rosemary, minced garlic, finely chopped anchovy fillets, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon red wine vinegar and 1 teaspoon Dijon mustard until emulsified. Stir in 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Prepare the marinade

Pat the half chicken dry with paper towels. Place it in a large zip-top bag or shallow dish and pour about two-thirds of the marinade over the chicken, massaging the mixture under the skin where possible and all over the surface. Reserve the remaining marinade for basting. Seal the bag or cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours) for best flavor.

Marinate the chicken

Remove the chicken from the refrigerator 30–45 minutes before grilling to take the chill off; keep the reserved marinade refrigerated until ready to baste.

Bring to room temperature

Set up a two-zone fire on a gas or charcoal grill: one side for direct medium-high heat (about 400°F / 200°C) and one side cooler for indirect heat. Oil the grate. If using a grill pan or cast-iron skillet, preheat to medium-high.

Preheat the grill

Place the chicken skin-side down over direct heat and sear for 5–6 minutes until the skin is browned and crisp, watching carefully to avoid flare-ups. Flip and sear the other side 3–4 minutes. Move the chicken to the cooler side of the grill, skin-side up, and close the lid. Grill indirectly for 25–35 minutes, basting with the reserved marinade every 8–10 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total cook time will be about 35–45 minutes depending on size and grill temperature.

Grill the chicken

Transfer the grilled half chicken to a cutting board and let rest loosely tented with foil for 10 minutes to allow juices to redistribute. Slice or portion to serve.

Rest and finish

In a medium skillet over medium heat, add the diced pancetta and cook until crisp and golden, rendering the fat, about 6–8 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Leave 1 tablespoon of the fat in the skillet; if there is less, add olive oil to make 1 tablespoon. Add the drained chickpeas to the skillet and sauté 3–4 minutes until warmed and lightly crisped in spots. Season chickpeas lightly with a pinch of the ¾ tsp salt and ¼ tsp pepper. Remove from heat and set aside.

Prepare pancetta and chickpeas

Brush each radicchio quarter with about 1 tablespoon olive oil and season with a pinch of salt and pepper. Place the quarters cut-side down on the hot grill (or a hot grill pan) over direct medium-high heat. Grill 2–3 minutes until char marks form and the edges begin to wilt. Turn and grill 1–2 minutes on the outer leaves to slightly soften without collapsing. Remove from grill and let cool slightly.

Char the radicchio

In a small bowl whisk together 1 tablespoon sherry or red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, remaining 2 tablespoons olive oil, remaining salt (to taste) and ½ teaspoon black pepper until combined. Taste and adjust seasoning.

Make the dressing

Arrange the grilled radicchio quarters on a platter. Scatter the warm chickpeas and crisp pancetta over and between the leaves. Drizzle the dressing evenly over the salad. Sprinkle the chopped parsley and (optional) 2 tablespoons grated Pecorino/Parmesan over the top.

Assemble the salad

Serve the grilled half chicken alongside or atop portions of the radicchio salad while both are still slightly warm. Leftovers: store chicken and salad components separately in airtight containers refrigerated up to 3 days.

bone-in half chicken (about 1.2–1.5 lb / 550–680 g)

extra-virgin olive oil

fresh rosemary, leaves chopped

garlic cloves, minced

anchovy fillets packed in oil, finely chopped

fresh lemon juice

lemon zest

red wine vinegar

Dijon mustard

kosher salt

freshly ground black pepper

radicchio heads, quartered (about 2 small or 1 large)

canned chickpeas, drained and rinsed

pancetta, diced

extra-virgin olive oil (for grilling and dressing)

sherry vinegar or red wine vinegar

lemon juice

honey or maple syrup

fresh parsley, roughly chopped

optional: grated Pecorino or Parmesan

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until golden and tender.

Roast the Cauliflower

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and anchovy fillets; cook until garlic is fragrant and anchovies have dissolved, about 3-4 minutes. Stir in the butter and heavy cream, and cook until the mixture is heated through and creamy. Remove from heat.

Make the Bagna Cauda

In a food processor, pulse the focaccia bread into fine crumbs. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and mix in grated Parmesan cheese and chopped parsley.

Prepare Focaccia Breadcrumbs

Once the cauliflower is roasted, transfer it to a serving dish. Drizzle with the bagna cauda sauce and top with the toasted focaccia breadcrumbs. Garnish with additional parsley if desired.

Assemble the Dish

Cauliflower

Garlic cloves

Anchovy fillets

Unsalted butter

Focaccia bread

Parmesan cheese

In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Prepare the Marinade

Cut the chicken breast into 1-inch cubes and add it to the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Marinate the Chicken

Chop the bell peppers, red onion, and zucchini into similar-sized pieces for even cooking.

Prepare the Vegetables

Thread the marinated chicken and chopped vegetables onto skewers, alternating between chicken and veggies.

Assemble Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

Grill the Skewers

Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy!

Chicken breast

Bell peppers (red, yellow, or green)

Red onion

Zucchini

Peel the celeriac and slice it into thin matchsticks. Do the same with the fennel bulb.

In a large bowl, combine the celeriac, fennel, parsley, and arugula. Toss gently to mix.