Food We Are

Last night's veal, spinach and ricotta cannelloni was very well received - we may see a chicken version coming up on the next menu update.

The Porchetta, as plated above, looks good enough to eat, eh?

Duck Breast with cherry sauce has replaced the ragu, and we have been serving some gorgeous plates of it.  This is a very popular new item, with a secondary by-product > duck confit.  The legs and wings are slow-braised in the duck fat that Kevin renders from the fat he reserves when he breaks down the bird for the breast, and served as a small plate special.  Today we're going to give that a whirl as a lunch special.  His confit is hard to beat.