Mother’s Day Dinner
FOR THE TABLE
Castelvetrano & Alfonso Olives 10
Rosemary, Thyme & Sea Salt Focaccia Frantoia Extra Virgin Olive Oil 12
Nick & Toni’s Zucchini Fritto 18
ANTIPASTI
Little Gem Salad Spring Peas, Crispy Prosciutto, Lemon Vinaigrette 23
Lioni Burrata Chilled Sweet Pea Soup, Crispy Prosciutto 24
Crispy Artichokes Parmesan Reggiano Fonduta 26
Local Fluke Crudo Pickled Radish, Calabrian Chili, Sorento Lemon 25
Shaved Asparagus Wild Arugula, Fennel, Pecorino Romano, Garden Honey Vinaigrette 22
SECONDI
Penne alla Vecchia Bettola Spicy Oven Roasted Tomato, Grana Padano 27
Mezza Rigatoni Spring Lamb Sugo, Sheep’s Milk Ricotta, Gremolata 36
Crispy Eggplant Confit Tomatoes, Arugula 34
Pan Seared Scallops Sunchoke Purée, Pea Leaves, Lemon Citronette 44
Pan Seared Halibut Braised Leeks, Sweet Peas, Purple Potatoes, Lemon-Herb Butter 48
Free Range Chicken Yukon Potatoes, Pancetta, Roasted Garlic, Rosemary 36
Grilled Rack of Lamb Roasted Baby Vegetables, Salsa Verde 56
Prime New York Strip Steak Tagliata Arugula, Grana Padano, Lemon 65
CONTORNI
Baby Spinach, Chickpeas, Lemon 14
Crushed Yukon Gold Potatoes 12
Wilted Pea Greens 14
Roasted Asparagus, Cured Egg 14
DOLCI
Ricotta Cake Strawberry Mousse, Rhubarb Compote, Caramelized Almonds
Sweet Cream Panna Cotta Blueberry, Candied Lemon, Amaranth Crumble
Tartufo Caramel Truffle, Chocolate & Hazelnut Gelato, Almond Biscotti
Blood Orange Sorbet & Harry’s Strawberries Meringue Crumble
Pistachio Gelato Pizelle
Chef de Cuisine: Courtney Sypher-Barylski
Pastry Chef: Kelsey Roden
Consuming raw or undercooked meat, fish or fresh shell eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions.
Click on the menu below to download a full PDF.