April 2025
THE FEAST OF EASTER
An all-inclusive five-course set menu celebrating The Feast of Easter served family style in our cozy dining room. Most dishes served are inspired by the stories of Piedmont, Southern Italy, and Tuscany, which have long traditions supporting the foods of each region.
A vibrant antipasto platter featuring:
• Carciofi alla Romana (Roman-style braised artichokes with garlic and mint)
• Ricotta-stuffed Peppers (sweet peppers filled with herbed ricotta)
• Salumi & Cheese (prosciutto, capocollo, aged pecorino, marinated olives)
• Torta Pasqualina (Easter savory pie with ricotta, spinach, and herbs—made without egg yolks)
A creamy risotto showcasing the flavors of spring:
• Arborio rice slowly cooked with vegetable broth, white wine, and shallots
• Sweet peas, asparagus tips, and mint for a fresh touch
• Finished with Parmigiano-Reggiano and a drizzle of lemon zest-infused olive oil
A tender, aromatic leg of lamb, slow-roasted with:
• Garlic, rosemary, and lemon zest
• White wine and olive oil for richness
• Served with crispy rosemary potatoes and roasted baby carrots
A warm and rustic side dish:
• Fresh fava beans and artichokes braised with garlic, white wine, and fresh herbs
• A squeeze of lemon and a sprinkle of pecorino cheese
A classic Easter dessert, made with:
• A delicate, citrus-scented pastry crust
• Creamy ricotta filling with orange blossom water, honey, and candied fruit
• Served with strawberry compote for extra freshness
Digestivo & Coffee
• a non-alcoholic digestivo to aid digestion
• Espresso or cappuccino