Rosie Cannonball

wood-roasted red sauce, mozzarella

house made cavatelli pasta, lambrusco bolognese, parmigiano reggiano

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

warm flatbread, stuffed with mortadella & robiola cheese

marinated in citrus and spices

smoked trout roe, creamy sherry vinagrette

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

summer melon, burrata, endive, pistachio dukkah

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

Grilled carrots, served over a carrot skordalia, orange-cumin vinaigrette, sesame

meredith dairy feta, olio di peperocino, calabrian chili, crispy garlic and shallots

Grilled octopus with n'duja vinaigrette, oregano aioli, blood orange and fennel salad (pork cannot be removed).

Charred asparagus with a poached egg, lardo, cornichons, capers.

Grilled zucchini with marcona almond and pepita salsa, allium-mint puree.

house made cavatelli pasta, lambrusco bolognese, parmigiano reggiano

white sauce, caciotta al pepe, pecorino, mancini pasta

Triangoli pasta stuffed with ricotta and english peas, with morel mushrooms and brown butter.

Bucatini pasta with uni butter, lump blue crab, brown butter breadcrumbs.

Lamb ragu over mezze machine pasta with calabrian chili, minted yogurt.

wood-roasted red sauce, mozzarella

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

white sauce, formaggi al pepe, pecorino, black pepper

Corn sauce, corn, roasted tomatoes, calabrian chili, basil.

American cheese, Turkey and the Wolf bologna, iceberg lettuce, mustard, mayo, shoestring potatoes.

Braised beef, roasted red pepper sauce, giardinera, scamorza cheese, beef jus

grilled half-chicken, braised tomatoes, chorizo, peppers, roasted potatoes

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

Grilled gulf catch (currently red snapper), with smoked tomato broth, cucumber + fennel salad.

double-cut pork chop, sauce au poivre, watercress, preserved lemon

caramelized, crustless basque cheesecake, bitter orange marmalade

Good Thyme Farm Honey Cake Dulce de leche, Candied Honeycomb

mascarpone mousse, ladyfinger biscuit, strawberry, elderflower

hibiscus/mint tea, spiced cranberry, cinnamon

chamomile, cinnamon, citrus

House-made fermented hot sauce using Goodthyme farm long slim cayenne peppers, salt, & honey.

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

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