Emilia

Baby Artichoke Fritters with Lemon and Caper Aioli

with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing

with Cannellini Bean Puree, Sweet Peppers, Crispy Eggplant Fries, Salami Vinaigrette and Special Growers Basil

with Local Heirloom Tomatoes, Local Peaches, Special Growers Basil Vinaigrette, Balsamic Syrup and Focaccia Croutons

with Fennel, Garlic, White Wine, Chiles and Grilled Rustic Paysan Bread

with Calabrian Chile, Garlic and Thyme

with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette

Crispy Fried Eggplant and House Pulled Mozzarella with San Marzano Tomato Sauce and Special Growers Basil

with Preserved Lemon, Garlic and Calabrian Chile

with White Balsamic Vinegar and Toasted Pistachios

with Housemade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Black Pepper

Prince Edward Island Mussels, Jumbo Shrimp and Market Fish in a Genovese Style Brodo of San Marzano Tomatoes with Ricotta Cavatelli and Herbed Bread Crumbs

Corkscrew Pasta with Benton's Bacon, a Poached Local Farm Egg, Pecorino Romano Fondue and Parmigiano-Reggiano

Hand Rolled Potato Dumplings with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano

'Little Queens' Pasta with Roasted Mushrooms and Zucchini alla Nerano in a Pine Nut and Mushroom Broth with Toasted Pine Nuts

'Little Ears' Pasta with a Traditional Bolognese Sauce of Mitchell Farm Beef, Heritage Farm Pork and Strauss Veal with San Marzano Tomatoes and Pecorino Romano

Creamy Virginia Mills Polenta with Traditional Meatballs, San Marzano Tomato Sauce and Pecorino Romano

Seared U15 Hokkaido Sea Scallops (5) with Local Corn and Mascarpone Risotto, Sungold Tomatoes and Summer Herbs

Grass Fed and Grain Finished Beef from Blaine, TN with Seasonal Sides and Rich Beef Jus

Verlasso Salmon with Farro Risotto, Preserved Tomatoes, Roasted Sweet Peppers and a Grilled Cucumber and Dill Salad with Smoked Creme Fraiche

Half Springer Mountain Farms Chicken Cooked 'under a brick' with a Castelvetrano Olive and Oregano Pan Sauce, Crispy Fingerling Potatoes and Salsa Verde

Thinly Pounded and Fried Pork Loin with Silky Pomodoro Sauce, Young Arugula, Parmigiano-Reggiano

with Chocolate-Chocolate Crunch and Amarena Cherries

with Crispy Meringue, Elderflower Pastry Cream and Vanilla Whipped Cream

with Georgia Olive Oil, Pistachio Crumble, Broken Sugar Cone and Local Fruit Conserva

Traditional Preparation, Served in a Cup