Coming April 21st!

Boneless lamb saddle stuffed with housemade fennel sausage. Red wine braised lamb ribs with sumac and Szechuan peppercorns. Served with spring garlic and asiago “farroto” with first of the season grilled zucchini and salsa verde.

Salad of steamed spring kale raab with lemon, pickled red onion, toasted seeds and nuts.

No foolin’, dessert will be a rhubarb fool.  Vanilla custard, whipped cream, and rhubarb stewed with red wine and star anise.

$30 per plate, 5-8pm