Sides

'Uova in Trippa' Roman-style (Fake Tripe in Tomato Sauce)

Mushroom Frittata with Truffle Cheese

Stuffed Artichokes (Carciofi Ripieni di Americo)

Orange and Black Olive Salad (Insalata di Arance e Olive Nere)

Stuffed Aubergines Italian Style [V.]

Rustic Country New Potato Salad

Roasted Beets and Honey Crisp Apple

Eggplant Asian Salad

Roasted Chickpea Caesar Salad [V., G.F.]

Brussels Sprout Potato Baked Mash

Rustic Potato Leek Mash

Potato Cheddar Vareniki with braised Cabbage and Prosciutto

Thyme and Parmigiano Roasted Sweet Potatoes

Chicory, Sautéed Roman Style (Cicoria ripassata alla Romana)

Rainbow Swiss chard with golden raisins and pepitas

Grilled Eggplant Caprese Salad

Roasted Tomato and Olive Panzanella

Grilled B.C. Peppers

Grilled Portobellini Feta Salad

Potato and Spinach Gateau (Gattò di patate)

Radicchio, Pear and Taleggio Salad

Baked Parmigiano and Herb Potato Noodles

Coconut Curry Spaghetti Squash with Szechuan style Eggplant

Radicchio and Wild Greens Salad with Asiago, Macadamia Nuts and Cranberries

Whole wheat Cous Cous with Roasted Vegetables, Feta and Chickpeas

Maple Mustard Roasted Rainbow Carrots

Roasted Brussels Sprouts with Balsamic Cream and Hazelnuts

Pea and Potato Fritters with a side of Goji, edible Flowers and mixed Greens

Grilled Garden Vegetables

Dill Zucchini Fritters with Lemon Tzatziki Dip

Roasted Beets and Feta

Herb and goat butter grilled Corn

Spring Medley Salad & a Trip to the Farmers Market