Just recently we were able to make vegan burrata! I'd always considered burrata to be the ultimate soft cheese, as it is a mozzarella that has a creamy, rich, not-quite-set filling, encased in a stretchy, more formed mozzarella shell. It is solid on the outside, and soft on the inside making it eminently spreadable, and totally addictive. We'll drizzle nice green olive oil over it, salt, pepper, and serve it with our house baked bread.

We'll roast beets, and marinate them with fresh squeezed orange, and serve it with shaved fennel, radicchio, toasted pecans, and a generous grating of our housemade almond parmesan.

We fill the arancinis with our housemade mozzarella, fry it in bread crumbs, serve it over a rich tomato sauce, and top it with a generous grating of our almond parmesan and basil

A delicious stuffed pasta filled with ground mushroom, fennel, and spinach, served in a tomato brodo, then topped with chive oil, and freshly shaved almond parmesan.

We'll be making fresh cannoli, and filling them with a sweet lemon ricotta, then top then with a chocolate drizzle, and a dusting of powdered sugar.