Fagiolo bianco e salvia crostini con Anatra prosciutto White beans cooked with fresh sage and roasted garlic, mashed then topped with house made duck breast prosciutto Crostini di Fegatini, Tuscan chicken liver pate, with braised balsamic onions The classic Tuscan crostini of chicken livers sauteed with garlic, sage a touch of anchovies and capers,garnished with red onions braised in white Balsamic vinegar. Zucca in Agrodolce Cubes of butternut squash roasted until tender, drizzled with balsamic vinegar reduction, sweet and sour, a great welcome to a meal. A gluten free dish.

Boneless chicken breasts and thighs, pan seared then finished with red/yellow peppers and San Marzano tomatoes, Califorinia extra virgin olive oil until tender and served alongside of braised seasonal greens with garlic and more of our California extra virgin olive oil.

A selection of breads from local bakeries for you to drag through the remnants of your plate, a testament to the chef of your appreciation of the meal.

Cake made from ground hazelnuts, chocolate and orange rind, garnished with roasted pears and flavored mascarpone.

House made, semi sweet chocolate bark with Sicilian pistachios, sea salt and orange rind.