Small plate: (which is actually quite large) Porchetta two ways: Berkshire pork belly stuffed with savory herbs, fennel pollen and fraboni’s Italian sausage, and Mexican style with jalapeño, poblano and chorizo. Served over roasted summer vegetables with a tomato confit and butter sauce.
Pie: Berkshire pork carnitas, roasted poblano peppers, red Italian frying peppers, zucchini, red onion, jalapeño, French orange melon and sorrel sauce, finished with fresh Vitruvian Farms watercress.
Dessert: Nichole has created an almond cake w/ honey mascarpone, roasted apricots and fresh raspberries.
See you soon!