Winter is amongst us and the white truffle season is in full affect.  Besides serving this delight with our white pizza, soft boiled egg, and risotto with fontina, this year I have also created the raviolone.  This large raviolo made with our homemade pasta is stuffed with fresh chanterelles mushrooms sauteed in olive oil with fresh thyme, parsley, a touch of garlic and a splash of white wine. Than combined with a handful of ricotta and parmigiano makes the perfect ripieno. The sauce is a light fonduta and than topped with shavings of white truffle.  It is a must try. 

Aragosta locale- Fresh local spiny lobster sauteed with bell peppers, heirloom cherry tomato, cannellini, and petit basil.

Crostatina di Zucca- Pumpkin tart served with fresh mascarpone chantilly cream.

Insalata estiva con pesce grigliato- Summer salad of cucumber, orange, tomato, mint, with sliced grilled local halibut.