Bonicelli Kitchen

With sage butter and crimini mushrooms finished with asiago cheese.

Layers of spinach, eggplant, provolone cheese, and peppers encased in a pate brisee crust.

Served with bucatini.

Served in a lemon cream sauce of Positano.

Vegetables with Spanish tuna, French salt packed capers, and scratch nicoise dressing.

With squash seeds and walnut oil. Sweet and savory.

Tender shredded beef in a sweet and tangy sauce with peppery horseradish and red potatoes.

With sage butter and crimini mushrooms finished with asiago cheese.

Layers of spinach, eggplant, provolone cheese, and peppers encased in a pate brisee crust.

Served with bucatini.

Oven tomato and spinach cream sauce with a Roman risotto cake.

Cantimpaltios sausage, lomo serrano, manchago, sophia, and cabrales.

Thick cut potatoes, crisp fried, and sprinkled with asiago. Served with sambal mayonnaise.

Crisp vegetables with wasabi tamari dressing.

Served in a lemon cream sauce of Positano.

Vegetables with Spanish tuna, French salt packed capers, and scratch nicoise dressing.

Glass noodles tossed with sweet sauce, crispy vegetables, and marinated shredded chicken and peanuts.