GBD pan-seared chicken, finished in rich Sicilian Marsala and mushroom duxelles, slow-simmered with garlic and fresh herbs for deep back-room trattoria nostalgia. Respect the sauce.
[gluten-free, nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
[vegetarian, gluten-free, nut-free]

The most delicious way to do the clean-up. Basta.
[vegetarian]