The Factory Kitchen Menu

Oranges, white frisée, arugula, shaved fennel, taggia olives, lemon~chili dressing.

Field greens, radish, dates, goat cheese, spring onions, champagne vinaigrette.

Tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts.

Creamy mozzarella, spring kale~pea tendrils salad, green beans, ligurian olive oil.

Seared albacore tuna, lightly pickled seasonal vegetables.

Marinated calamari salad, celery, heirloom cherry tomatoes, taggia olives.

Marinated organic beets salad, imported Gorgonzola vinaigrette, pistachio dressing

Ciabatta, bread crisps, extra virgin olive oil

beer-battered baby leeks, chickpea fritters\t

Thinly sliced slow-roasted beef, lemon-dijon drizzle, Padano shavings, wild arugula

Crescenza, san marzano tomatoes, recca anchovies, capers, oregano.

crescenza, foraged mushrooms, extra virgin olive oil, italian parsley

Veal, sausage, beef filled egg~pasta, cured pork, brown butter, sage, grana padano.

Thin egg-pasta, spicy calamari sugo, saltspring mussels, san marzano tomato.

Wild shrimp filled egg pasta, crustacean sauce, langoustines, littleneck clams

Traditional prosciutto filled egg-pasta, truffle butter-parmaigiano crema, mortadella

braised lamb, beef, duck, or oxtail sugo (changes daily)

Homemade pasta, braised meat sugo, grana padano

Egg pasta ribbons, wild boar sugo, root vegetables,, grana padano

Ricotta and semolina dumplings, castelrosso fonduta,, reggiano

2 slices Roasted pork belly, aromatic herbs, braised fennel, carrots, red onions, celery.

Nebbiolo slow-baked beef cheeks, tomato, root vegetables, parsnips purée, sautéed spinach

marsala braised veal shanks, root vegetables-roasting jus reduction, polenta

Sauteed calf liver, caramelized onions, sage, spinach, aged balsamic

Center cut beef ribeye cooked a perfect medium rare, roasted bone marrow, bell pepper-anchovies bagna cȃuda

Seared lamb loin chops, parsnip puree, farmer’s zucchini, lemon-parsley gremolata

Oven roasted new potatoes, crushed chili flakes, rosemary~thyme oil.

Steamed kale, green chard, spinach, shallots, lemon

Charred brussel sprouts, pancetta, ligurian olive oil.

Smoky-dusted roasted cauliflowers, almond-lemon aioli

Baked granny smith apples pastry, fruit compote.

Mascarpone mousse, espresso soaked buckwheat cake, toffee crunch.

Warm banana bread pudding, caramel-banana sauce.

Ricotta filled homemade cannoli shells, orange marmalade, pistachios.

Espresso and steamed milk

Espresso and steamed Almond milk

Equal parts espresso, steamed milk, and foam