Italian Summer Dinner on the Patio for 2
It's been too long since we've made homemade pasta, and we'll be making plenty of Ramp & Blue Cheese filled Ravioli from scratch! There will also be focaccia breadsticks with our marinara to start, fried Arancini di Riso (risotto balls) filled with cashew mozzarella, a Grilled Fig Salad with Arugula and Fennel, the Ravioli with Grilled Radicchio, Walnuts, and Apple Honey, and finally a Peach Cobbler with Rum Raisin Ice Cream for dessert. See you then!
Focaccia Breadsticks & Marinara
We make an excellent focaccia using our (overproofed!) sourdough bread recipe, and pan searing it with chiles, mint, olive oil, and sea salt. Served up with our specially seasoned marinara sauce for dipping.
Grilled Fig Salad
We'll grill figs in saba (grape must syrup), serve it with Herbed Sunflower Cheese, Smoked Onions, and Arugula
Arancini di Riso with Summer Romesco Sauce
We fill the arancinis with our housemade mozzarella, fry it in bread crumbs, serve it over a rich pepper-based Romesco sauce, and top it with a generous grating of our almond parmesan.
Blue-Cheese Ravioli with Radicchio, Walnuts, and Apple Honey
We'll use our vegan blue cheese to fill housemade ravioli, and adorn them with grilled radicchio spears, toasted walnuts, apple honey, chives, and shavings of our aged blue cheese.
Peach Cobbler with Rum Raisin Ice Cream
Just a solid Peach Cobbler with Brown Sugar Crumble, Topped with housemade Rum Raisin Ice Cream