Faux Restaurant

Panna Cotta

Honey panna cotta, apple cider mascarpone, vanilla bean granola, rosemary syrup

Chef’s selection of four domestic and imported cheeses with traditional and untraditional accompaniments

Warm flourless chocolate cake, vanilla bean gelato

Espresso soaked ladyfingers, hazelnut mascarpone, citrus coulis, hazelnut praline

Grilled New York sirloin, black truffle and squash risotto, spicy broccoli rabe, roasted cippolini demi-glace

Grilled double-cut pork chop, blue cheese, white bean ragú, guanciale, escarole, red onion marmalade

Pan-seared sea scallops, brown butter gnocchi, pine nuts, crispy squash, spinach, salsa verde

Pan-seared caraway crusted salmon, fingerling potatoes, diced veal pastrami, radicchio, rye croutons, cherry pepper aioli

Black pepper pasta, sautéed foraged mushrooms, Swiss chard, black garlic broth, gremolata, parmesan almond crumble

Homemade lobster and ricotta ravioli, grilled lemon, blistered tomatoes, confit artichokes, escarole, scampi sauce

Orecchiette pasta baked with fontina cheese, sweet Italian sausage, broccoli rabe, San Marzano tomatoes, truffle oil

Fresh basil pappardelle pasta, traditional Bolognese sauce of ground veal, beef, pancetta and red wine, shaved ricotta salata, basil