A multi-course chef selected tasting menu experience offered alongside the classic tasting menu.

Seasonal Forchetta Menu

Slice heirloom tomatoes and fresh mozzarella. Layer them on a plate, drizzle with basil pesto and balsamic reduction. Garnish with fresh basil leaves.

Prepare the Caprese Salad

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through.

Cook the Chicken

In the same skillet, add seasonal vegetables and sauté for about 5-7 minutes until tender. Add lemon juice and fresh thyme, stirring to combine.

Sauté the Vegetables

In a serving dish, combine mixed berries. Serve alongside two scoops of vanilla ice cream and garnish with mint leaves.

Prepare the Berry Bowl

Heirloom Tomatoes

Fresh Mozzarella

Basil Pesto

Balsamic Reduction

Chicken Breast

Olive Oil

Garlic

Seasonal Vegetables (e.g., asparagus, zucchini)

Lemon Juice

Fresh Thyme

Mixed Berries (strawberries, blueberries, raspberries)

Vanilla Ice Cream

Mint Leaves

Vetri Cucina

Recipes