Extra virgin olive oil.

Arbequina olives marinated with citrus and herbs.

From alto adige, red icebox watermelon, butter, and focaccia.

Pork meatball and tomato sugo.

Sautéed chicory greens and spicy calabrian honey.

Fontina fondue-filled risotto fritter and warm fall vegetable salad.

Griddled lardo-wrapped jumbo scallops, cannellini bean, tomato confit, and oliva da sauce.

Mixed lettuces and vegetables, buttermilk herb dressing and toasted breadcrumbs.

Creamy celery root and apple soup, oyster mushroom, and burgundy black truffle.

Roasted delicata squash, radicchio, pomegranate, gorgonzola dolce, and balsamio di modena.

Spinach ribbon pasta, white veal ragu, and parmigiano reggiano.

Butternut squash filled little candy wrapper pasta, brown butter, amaretti cookie and Parmigiano.

Apulian little ears pasta, house italian sausage, bitter greens, tomato, anchovy, and pecorino.

Goat cheese, ricotta, and chard filled pasta, brown butter, and walnut pesto.

Rye flour pasta bellflowers, mushroom ragu, sweet herbs, and ricotta salata.

Squid ink pasta, steamed mussels, crab, tomato, white wine, and calabrian chili.

Acquerello carnaroli rice, petite roasetd onion, and gorgonzola dolce.

Sautéed wisconsin rainbow trout, green beans, potato, hazelnut, brown butter, and lemon sauce.

Dark chocolate and hazelnut tart, flotilla pastry, red wine cherries, olive oil, and creme fraiche.

Silky honey scented milk custard, blueberry conserva, and pine nut shortbread.

Heirloom wolf river apple, sweet almond cream galette, and flaky sfoglia pastry.