Sides
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'Uova in Trippa' Roman-style (Fake Tripe in Tomato Sauce)
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Mushroom Frittata with Truffle Cheese
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Stuffed Artichokes (Carciofi Ripieni di Americo)
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Orange and Black Olive Salad (Insalata di Arance e Olive Nere)
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Stuffed Aubergines Italian Style [V.]
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Rustic Country New Potato Salad
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Roasted Beets and Honey Crisp Apple
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Eggplant Asian Salad
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Roasted Chickpea Caesar Salad [V., G.F.]
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Brussels Sprout Potato Baked Mash
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Rustic Potato Leek Mash
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Potato Cheddar Vareniki with braised Cabbage and Prosciutto
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Thyme and Parmigiano Roasted Sweet Potatoes
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Chicory, Sautéed Roman Style (Cicoria ripassata alla Romana)
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Rainbow Swiss chard with golden raisins and pepitas
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Grilled Eggplant Caprese Salad
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Roasted Tomato and Olive Panzanella
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Grilled B.C. Peppers
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Grilled Portobellini Feta Salad
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Potato and Spinach Gateau (Gattò di patate)
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Radicchio, Pear and Taleggio Salad
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Baked Parmigiano and Herb Potato Noodles
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Coconut Curry Spaghetti Squash with Szechuan style Eggplant
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Radicchio and Wild Greens Salad with Asiago, Macadamia Nuts and Cranberries
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Whole wheat Cous Cous with Roasted Vegetables, Feta and Chickpeas
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Maple Mustard Roasted Rainbow Carrots
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Roasted Brussels Sprouts with Balsamic Cream and Hazelnuts
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Pea and Potato Fritters with a side of Goji, edible Flowers and mixed Greens
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Grilled Garden Vegetables
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Dill Zucchini Fritters with Lemon Tzatziki Dip
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Roasted Beets and Feta
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Herb and goat butter grilled Corn
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Spring Medley Salad & a Trip to the Farmers Market