Rosie Cannonball Menu

marinated in citrus and spices

smoked trout roe, creamy sherry vinagrette

fine herbes cream dressing, radishes, brown butter breadcrumbs, pickled shallots

summer melon, prosciutto, burrata, pain de campagne

Fire roasted eggplant mixed with confit garlic, red onion, lemon zest. Finished with Meredith Dairy feta, mint, and olive oil. Served with pain de campagna.

pea shoots, shallots, sweet peppers, olives, candied almonds

meredith dairy feta, olio di peperocino, calabrian chili crisp

pan de campaña, peach marmalade, vadouvan puree, crème fraiche, dill

Blistered shishito peppers with cashew-sesame sauce, orange vinaigrette, pickled shallots, calabrian chili

white sauce, caciotta al pepe, pecorino, mancini pasta

ditalini, chickpeas, basil pesto, pine nuts

Lira Rossa ricotta, whey, grilled corn, pickled ramps

wood-roasted red sauce, basil, mozzarella, latteria & cacciota cheeses

white sauce, formaggi al pepe, pecorino, black pepper

calabrian chili and allium confit, mozzarella, pickled fresnos

spicy red sauce, mozzarella, schiacciata piccante, mushrooms

wood-grilled bone-in steak, charred alliums, romesco

double-cut pork chop, sunchoke puree, pickles, demi-glace

7 oz filet, fennel soubise, meyer lemon, walnut

Good Thyme Farm Honey Cake Dulce de leche, Candied Honeycomb

gianduja crémeux, raspberry gelée, candied hazelnuts

salted chocolate chip cookie

Branded double-hinged waiters corkscrew. Great for opening your favorite bottles of wine while repping your favorite restaurant!

your choice of three dipping sauces! Feel free to double up.

Chef Matt’s special concoction sure to make any Ranch lover say “hidden valley-schmidden valley” Buttermilk, sour cream, dill, chive, parsley, onion, and garlic. Go ahead, order two.

a bright blend of parsley, oregano, sherry vinegar, anchovy, and olive oil

a blend of marinara, allium confit with spicy kick from chili flakes and Calabrian chili oil