Roasted olives with garlic, citrus zest, and fresh thyme, served warm from the brick oven.

Sautéed local asparagus topped with an olive oil-fried local egg, garnished with house-infused lemon oil, garden to be pea shoots, and Parmigiano-Reggiano cheese.

Wood-grilled sourdough bread with whipped grande ricotta, piquillo pepperonata, marinated white anchovies, and fresh mint.

Watercress, fresh pea shoots, peas, and escarole with toasted almonds and goat cheese, dressed with sweet wine vinegar and lemon-infused olive oil.

Madison’s favorite! Delicately fried squid served with marinara sauce, horseradish, and lemon.

Set on finocchiona salami with local pea shoots, toasted pistachios, and a drizzle of aged balsamic vinegar.

Mixed greens with slivered red onion, shaved fennel, and Italian parsley, dressed with fennel seed vinaigrette.

Romaine lettuce tossed with croutons, Parmigiano-Reggiano, and lemon-anchovy dressing, garnished with an anchovy, olive tapenade, and hard-cooked egg.

Garnished with stracciatella cheese and Ligurian oil.

Prosciutto di Parma ham, roasted garlic, olive oil, mozzarella cheese, and fresh arugula.

Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera, and provolone.

San Marzano tomato sauce, bufala mozzarella, and fresh basil.

With Nueske’s applewood smoked bacon, yuppie hill egg, crème fraîche, black pepper, and fontina cheese.

Local mushrooms, fraboni’s sausage, roasted garlic, fontina fontal, and black truffle sauce.

With cacio di Roma cheese, Calabrese chili sauce, asparagus, and roasted local mushrooms.

Slow-simmered meat sauce of locally raised stoneface pastured pork, knoches beef, pancetta, tomatoes, and white wine, topped with Parmigiano-Reggiano.

Little ears of pasta with fraboni’s hot Italian sausage, rapini, roasted garlic cream, and a splash of brandy.

Crisp rounds of eggplant stacked with caramelized onions, basil, and mozzarella, set on spaghetti with roasted eggplant, golden raisins, and San Marzano tomato sauce.

With spring lamb ragu. Pinn oak ridge farm lamb with herbes de Provence, red chili, white wine, and San Marzano tomatoes, garnished with snipped chive.

Ricotta gnocchi tossed in lemon cream with asparagus, peas, spinach, mint, and Calabrese chili, garnished with pecorino.

Fresh littleneck clams, tomato sauce passata, clam broth, garlic, oregano, and a hint of chili.

Chicken under a brick” served on Anson Mills creamy polenta with rosemary-chicken reduction sauce.

With a warm salad of grilled broccolini, pickled red onion and fries, garnished with creamy gorgonzola sauce.

Pan-seared halibut with roasted cherry tomatoes, brown butter, capers, sea asparagus, wilted spinach, and brioche crouton.

In a stew of cannellini beans, roasted cherry tomato, chickpeas, wilted escarole, chili, and fresh rosemary, garnished with Sartori montamore cheese.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

Served with roasted fingerling potatoes, seared escarole, grilled lemon, and Tuscan olive oil.

With stracciatella cheese and Calabrese vinaigrette.

Stewed white beans, chickpeas, guanciale, and seared escarole.

Topped with montamore cheese and snipped chive.

Butterscotch custard topped with salted caramel and whipped cream.

With fresh raspberries marinated in orange blossom honey and sea salt.

Garnished with whipped cream and an amaretti cookie.

Kahlua, coffee, and amaretto soaked ladyfingers layered with mascarpone mousse and shaved milk chocolate.

Bocca nera, black rum budino, and tiramisu.