Verdicchio di Matelica Sergio Marani 'Sannicola', 2023, Marche, Italy

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

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

Garlic Mayo

marinated beetroot - pickled red onions - basil oil - crunchy sourdough

Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.

Prepare the Beetroot

In a bowl, combine the sliced beetroot, olive oil, balsamic vinegar, salt, and pepper. Toss to coat and let marinate for at least 30 minutes.

Marinate the Beetroot

Thinly slice the red onion and place it in a jar.

Prepare the Onions

In a saucepan, combine apple cider vinegar, sugar, and salt. Heat until the sugar dissolves. Pour the mixture over the onions in the jar. Let sit for at least 30 minutes.

Pickle the Onions

In a blender, combine the fresh basil and olive oil. Blend until smooth. Add salt to taste.

Make the Basil Oil

Brush the sourdough slices with olive oil and toast them in a skillet or oven until golden and crispy.

Prepare the Sourdough

On each plate, place a generous scoop of marinated beetroot, top it with burrata cheese, and drizzle with basil oil. Add pickled red onions on top and serve with crunchy sourdough on the side.

Plate the Dish

Beetroot

Olive oil

Balsamic vinegar

Salt

Pepper

Red onion

Apple cider vinegar

Sugar

Fresh basil

Sourdough bread

Burrata cheese

Burrata

Indulge in our 10oz Ribeye Filet, expertly grilled to perfection. This succulent cut of beef boasts rich marbling, delivering a juicy and tender experience with every bite. Seasoned with a blend of spices and finished with a touch of herb butter, it’s a steak lover's dream come true. Served with seasonal vegetables and your choice of sides, this dish promises a mouthwatering feast that will leave you craving more.

Ribeye Filet 10oz

Savor the vibrant flavors of the season with our Market Vegetables, a delightful medley of fresh, locally sourced produce. Each bite bursts with the essence of nature, featuring a colorful assortment of crisp greens, succulent tomatoes, and earthy root vegetables, all expertly sautéed to perfection. Drizzled with a light herb-infused olive oil and garnished with a sprinkle of sea salt, this dish is a celebration of freshness that brings the farmer's market right to your plate.

Market Vegetables

Indulge in the rich, buttery flavor of our Ribeye Spinalis, expertly cut to 8 ounces of pure decadence. This tender cut boasts exceptional marbling, ensuring each bite is a melt-in-your-mouth experience. Grilled to perfection and seasoned with a hint of sea salt, it's served alongside seasonal vegetables for a delightful balance. Elevate your dining experience with this succulent steak that promises to satisfy your cravings.

Ribeye Spinalis 8oz

whole grain mustard cream - chili thread - cucumber mustard seeds salad

Jumbo Lump Crab Cake

Indulge in our luscious Sweet Corn Pudding, a delightful blend of creamy corn and a hint of sweetness, baked to golden perfection. Each spoonful reveals a rich, velvety texture that melts in your mouth, making it the perfect comfort dish to satisfy your cravings. A nostalgic treat that brings the warmth of home cooking to your table!

Sweet Corn Pudding

cinnamon sugar - dulce de leche - raspberry - chocolate

Bag O' Donuts

Make Burrata Recipe in just 2h . marinated beetroot - pickled red onions - basil oil - crunchy sourdough

Burrata Recipe

Ingredients

Marinated Beetroot

Pickled Red Onions

Basil Oil

Crunchy Sourdough