Emilia Menu

Pistachio and luxardo cherry semifreddos with frozen dark chocolate mousse and amaretto whipped cream

Traditional cookie shell with malted chocolate mousse, hazlenuts and dark chocolate sauce

With passion fruit curd, citrus confitura and crispy coconut macaroons (v)(cf)

Creamy butterscotch pudding with salted caramel, whipped cream and pine nut crumble (v)(cf)

With lemon and caper aioli* (v)

Sustainably farm raised atlantic salmon tartare with pickled spring vegetables, shallots, preserved lemon and smoked crema with crispy autumn squash, oil cured black olives, fennel puree and capers (ef)

Ricotta stuffed mozzarella with local autumn squashes, apples, paysan focaccia croutons and sage-brown butter vinaigrette (v)

With shaved fennel, parmigiano-reggiano and truffle and lemon citronette (v)ef)

With parmigiano-reggiano, oil cured olive and herbed bread crumbs and traditional caesar dressing*

With fennel, garlic, white wine, chiles and grilled rustic paysan bread

Prince edward island mussels, jumbo shrimp and market fish in a genovese style brodo of san marzano tomatoes with 'little caves' pasta and herbed bread crumbs

Corkscrew pasta with benton's bacon, pecorino romano, a poached windy acres farm egg* and parmigiano-reggiano

Creamy shelton farm polenta with traditional meatballs, san marzano tomato sauce and pecorino romano

'Little ears' pasta with a traditional bolognese sauce of mitchell farm beef, heritage farm pork and strauss veal with san marzano tomatoes and pecorino romano

Hand rolled potato dumplings with traditional amatriciana sauce of house cured pork jowl, garlic, chiles, san marzano tomatoes and pecorino romano

Half springer mountain farms chicken cooked 'under a brick' with a castelvetrano olive and oregano pan sauce, crispy fingerling potatoes and salsa verde

Pounded and fried pork loin with benton's bacon-pomodoro sauce, meyer lemon aioli, young arugula and parmigiano-reggiano

Grass fed and grain finished beef from blaine, tn with seasonal sides and rich beef jus

With preserved lemon, garlic and calabrian chile

White balsamic vinaigrette and toasted pistachios

With warm pancetta and balsamic vinaigrette and toasted hazelnuts

Traditional preparation, served in a cup

Caramelized milk jam, summer fruit and lemon-olive oil cookie crumbs

With chocolate-hazelnut crunch and cocoa whipped cream

Creamy butterscotch pudding with salted caramel, whipped cream and pine nut crumble

(Veneto, it)

(Piedmont, it)

(Tuscany, it)

(Veneto, it)

(Friuli, it)

(Sicily, it)

(Bologna, it)

(Germany)

(Portugal)

(Portugal)

(Cognac, fr)

(Cognac, fr)

“Little caves' pasta with housemade pork sausage, braised local greens, rich parmesan brodo and parmigiano-reggiano