Easter Brunch & Dinner



Join us as we offer an Easter menu Sunday March 31 from 11 am 'til our last reservation at 9:00pm.  We will be open all day long and will have brunch items available as well from 11 'til 3pm.  We will have plenty of larger tables for a family gathering.  A Kid's Menu available as well. 

The brunch is a 3 course brunch for $39 per person {kids $22.50}.  We will be offering our House White Peach Essence Bellini, House Squeezed OJ Mimosas & Bloody Marys {our house made bloody mix has Italian tomatoes & 21 spices plus lots of veggies} for $9 or bottomless for $12.  We will not offer our regular menu for Easter brunch. 

Dinner begins at 3pm and is ala carte and we will offer wine madness {wines $50+ are 33% off} after 3pm. 

Both menus are subject to change depending on the availabilty of seasonal produce {ie we will have asparagus if we can find seasonal Asparagus and not factory farmed, out of season 'grassfrom Peru}  

See the Brunch Menu

Easter Dinner Menu

 

Sunday March 31

from 3pm 'til closing : Ala Carte Menu


Antipasti


Leek Fritters    9
leeks, eggs, matzoh meal

Trotter Tots    8
potato croquettes w/Truck Patch pork, smoked mozzarella, breadcrumb, egg ~ spicy pepper gravy

Insalata Forte    9    {gf, vg, vgn*}
Path Valley spicy greens ~ garlicky balsamico dressing ~ pecorino Toscano

Tree & Leaf Radicchio “Rosa di Milano” in Pancetta    9
grilled radicchio wrapped in Salumeria Biellese flat pancetta ~ griddled ~ saba {balsamico molasses}

Cesare    10    {gf*}
local baby romaine ~ anchovy & lime aioli ~ Ortiz oil cured anchovy & Scalia whie anchovy ~ crostini

Santa Monica Farmers’ Market Fried Baby Artichokes    12
Roman Jewish style ~ Dino’s Silk Road spice rub ~ lemon ~ Hawaiian black salt

Asparagus in Camicia    12     {gf}
grilled asparagus wrapped in Pio Tosini prosciutto di Parma & griddled ~ old Carandini balsamico

Marinati    12
Italian “ceviche” w/Faroe Island salmon, West Coast halibut, Maine scallops

Pan Roasted Brussels Sprouts  & Crispy Pork Belly    12    {gf}
 braised then griddled Truck Patch belly & local sprouts ~ caramelized onion ~ Saba

Escarole, Cannelini & Prosciutto Bruschetta    12    {vgn*}
Tree & Leaf Escarole, roasted garlic & white bean, grilled pane case ~ Pio Tosini prosciutto di Parma


Primo Piatto ~ Risotto & House Made Pasta


Pappardelle ~ Cinghiale Bianco    14 half  / 20 whole     {gf*}
ground wild boar, onion, wine, rosemary & cocoa ~ pecorino

Fettucine ~ Seared Faroe Island Salmon    14 half  / 20 whole     {gf*}   
decadently rich leek, cream & butter sauce

Linguine with Seafood    14 half  / 20 whole     {gf*}
w/calamari, clams, mussels, local blue catfish, bay & sea scallop, rock shrimp w/oniony tomato stew

Risotto ~ Tree & Leaf Radicchio “Milano”  14 half  / 20 whole  {vg, gf}
roso di milano radicchio ~ orange juice ~ carnaroli rice, onion & olio

Canestri ~ Garmuggia    14 half  / 20 whole     {gf*}
Lucca stew of fava, peas, artichokes, baby fennel, asparagus, green garlic ~ “snail shell” shaped pasta

Mushrooms & Green Garlic    14 half  / 20 whole     {gf*}
assorted exotic & cultivated mushrooms pan roasted with green garlic & sage ~ house pappardelle

Cannelloni Verde         20     {vg}
house made pasta sheets stuffed w/local kale, ricotta di bufala, tomato tinged fonduta

Pasta al Forno         20
w/Border Spring’s lamb meatballs & smoked mozzarella
 


Secondo Piatto

 Roseda Sirloin Steak    22    {gf}
w/red wine sauce ~ pressed potatoes

Border Springs Virginia Leg of Lamb    26    {gf}
mint salsa ~ mashed root veggies & potatoes

Border Springs Virginia Lamb Chops    32    {gf}
old Carandini balsamico  pressed potatoes

Shrimp “Scampi Style”    24     {gf}
garlic, caper & oregano butter ~ sauteed pea shoots

Truck Patch 7 Hour Pork    22     {gf}
caramelized leek, shallot & onion reduction w/cornichon & mustard ~ sauted local kales & escaroles

Chicken Braciole    22
mushroom, egg & herbs stuffing w/marsala lemon sauce ~ sauteed chard

First of Season West Coast Halibut    29
orange aperol sauce ~ sauteed pea shoots

Faroe Island Salmon    24     {gf}
seared rare w/local leek & house summer tomato essence ~ Tree & Leaf spicy greens, lentil, grana

Vegetarian Bollito Misto    21    {vg, vgn*, gf*}
pan roasted maitake mushroom atop farro risotto w/house summer tomato essence
trumpet mushroom ~ local grilled turnip, carrot, potato w/veggie broth & roasted garlic aioli
 

Dolce

Your choice from our dessert menu




Easter Brunch Menu

 

Sunday March 31

$39 per person from 11 am 'til 3pm


Pick any two courses & enjoy a dessert or a 2 selection cheese course
Ala carte add on: Sfogliatelle {Napolitano style breakfast pastry with citrus scented semolina & ricotta filling} $3 each


Antupasti

Leek Fritters    {vg}
leeks, eggs, matzoh meal

Trotter Tots
potato croquettes w/Truck Patch pork, smoked mozzarella, breadcrumb, egg ~ spicy pepper gravy

Insalata Forte    {gf, vg, vgn*}
Path Valley spicy greens ~ garlicky balsamico dressing ~ pecorino Toscano

Cesare    {gf*}
local baby romaine ~ anchovy & lime aioli ~ Ortiz oil cured anchovy & Scalia whie anchovy ~ crostini

Santa Monica Farmers’ Market Fried Baby Artichokes
Roman Jewish style ~ Dino’s Silk Road spice rub ~ lemon ~ Hawaiian black salt

Burrata    {gf, vg}
air shipped Pugliese bufala cheese ~ Kalamata & red pepper purees, oven roasted tomato

Asparagus in Camicia     {gf}
grilled asparagus wrapped in Pio Tosini prosciutto di Parma & griddled ~ old Carandini balsamico

Marinati    {gf}
Italian “ceviche” w/Faroe Island salmon, West Coast halibut, Maine scallops

Tree & Leaf Radicchio “Rosa di Milano” in Pancetta    {gf}
grilled radicchio wrapped in Salumeria Biellese flat pancetta ~ griddled ~ saba {balsamico molasses}

Pan Roasted Brussels Sprouts  & Crispy Pork Belly    {gf}
 braised then griddled Truck Patch belly & local sprouts ~ caramelized onion ~ Saba

Escarole, Cannelini & Prosciutto Bruschetta    {vgn*}
Tree & Leaf Escarole, roasted garlic & white bean, grilled pane case ~ Pio Tosini prosciutto di Parma

Primo Piatto

Pappardelle ~ Cinghiale Bianco half  / whole     {gf*}
ground wild boar, onion, wine, rosemary & cocoa ~ pecorino

Fettucine ~ Seared Faroe Island Salmon    {gf*}   
decadently rich leek, cream & butter sauce

Linguine with Seafood    half  / whole
w/calamari, clams, mussels, local blue catfish, bay & sea scallop, rock shrimp w/oniony tomato stew

Risotto ~ Tree & Leaf Radicchio “Milano”    half  / whole    {gf, vg}
roso di milano radicchio ~ orange juice ~ carnaroli rice, onion & olio

Canestri ~ Garmuggia    half  / whole
Lucca stew of fava, peas, artichokes, baby fennel, asparagus, green garlic ~ “snail shell” shaped pasta

Pappardelle ~ Mushrooms & Green Garlic    half  / whole
assorted exotic & cultivated mushrooms pan roasted with green garlic & sage

Cannelloni Verde     {vg}
house made pasta sheets stuffed w/local kale, ricotta di bufala, tomato tinged fonduta

Pasta al Forno
w/Border Spring’s lamb meatballs & smoked mozzarella


Piatti Americani ~ Brunch Plates

Roseda “Corned” Beef Brisket  Hash & Eggs    {gf}
house cured, corned beef brisket, onion & potato ~ Hare’s Valley eggs

Grilled Roseda “Breakfast” 8 oz Sirloin & Eggs    {gf*}
3 Hares Valley Eggs any style ~ grilled ~ anchovy salsa verde  ~  breakfast potato

Nutella Stuffed French Toast w/Olive Oil Roasted Apple
whipped Trickling Springs butter w/local maple syrup, Tuscan Jewish spices & red salt
Italian nutella & mascarpone ~ olive oil roasted apple ~ choice of side

San Benedetto    {gf*}
Eggs Benedict Dino style ~ poached eggs, orange & rosemary scented butter ~
Pio Tosini prosciutto ~ grilled ciabatta ~  breakfast potato

Sides      {gf}
Tuscan Bacon ~ braised & crisped Truck Patch pork belly    6
Tuscan scrapple w/maple syrup    6
North Country Smokehouse Applewood Smoked Bacon    4
Tuscan Roasted Potato     5    ~    Breakfast Potato    4    ~    Small House Salad    4
 


Secondi ~ Mains

Border Springs Virginia Leg of Lamb    {gf}
mint salsa ~ mashed root veggies & potatoes

Border Springs Virginia Lamb Chops    +$6    {gf}
old Carandini Balsamico ~ Tuscan roasted potatoes

Shrimp “Scampi Style”    {gf}
garlic, caper & oregano butter ~ sauteed pea shoots

Truck Patch 7 Hour Pork    {gf}
caramelized leek, shallot & onion reduction w/cornichon & mustard ~ sauted local kales & escaroles

Chicken Braciole
mushroom, egg & herbs stuffing w/marsala lemon sauce ~ sauteed chard

Faroe Island Salmon     {gf}
seared rare w/local leek & house summer tomato essence ~ Tree & Leaf spicy greens, lentil, grana

Vegetarian Bollito Misto    {vg, vgn*, gf*}
pan roasted maitake mushroom atop farro risotto w/house summer tomato essence
trumpet mushroom ~ local grilled turnip, carrot, potato w/veggie broth & roasted garlic aioli

Dolce
Your choice from our dessert menu

See the Dinner Menu