Flavors of the Peninsula

From April 23 to May 3

Lunch Menu
$25

This three-course lunch is a delightful introduction to chef Donato Scotti's regional Italian culinary roots and an homage to the flavors of Spring.

ANTIPASTO
Asparagi e uovo
Organic local asparagus , egg, mustard “mimosa” sauce
~

PRIMO
Ravioli Bergamaschi “Scarpinocć“
Housemade ravioli of wild greens and Branzi cheese, brown butter sauce
~

DOLCE
Panna cotta alle fragole e mandorle
Classic panna cotta custard , organic strawberries sauce, and roasted almonds

Dinner Menu
$65

Enjoy a four-course dinner designed by Bergamo-born Chef Donato Scotti, including seasonal asparagus, house-made ravioli, veal chop, and panna cotta. Created exclusively for Flavors of the Peninsula and inspired by the flavors and traditions of Italy's Piedmont and Lombardy regions.
All items also available a la carte.

ANTIPASTO
Asparagi e uovo
Organic local asparagus, egg, mustard “mimosa” sauce

PRIMO
Ravioli Bergamaschi “Scarpinocć“
House made ravioli of wild greens and Branzi cheese, brown butter sauce

SECONDO
Nodino di vitello alle erbe
Marinated and grilled white veal loin chop, herb sauce, zucchini "trifolate" & rustic potatoes

DOLCE
Panna cotta alle fragole e mandorle
Classic panna cotta custard, organic strawberry sauce & roasted almonds