Menu - Velvet Buffalo Modern Italian

grilled scallion pesto on grilled focaccia + roasted tomatoes; fresh mozzarella; basil & ricotta salata

with frisee; kale; radicchio; fennel; dates; red onion; gorgonzola; candied pecans & maple‐mustard vinaigrette

with prosciutto; sour honey; dukkah spice; ground cherries & basil

with taleggio fonduta; giardiniera & endive

romaine; baby kale & kohlrabi + white anchovy; parmigiano‐reggiano; egg & crispy garlic breadcrumbs

house‐made spaghetti + classic marinara; pickled spicy fresno peppers & parmigiano‐reggiano

house‐made bucatini + a creamy sauce of cashews; nooch; miso & cracked pepper

with cannellini beans; heirloom tomatoes; grilled escarole & eggplant caponata

with sweet potato puree; fig; balsamic agrodolce; cipollini onions & arugula

with hazelnut‐cocoa nib cookies & mocha gelato

with honey cream & blood orange sorbetto

with cider gelée; brandied apples; apple butter whipped cream & caramel corn

gelato: vanilla bean; vegan maple‐chai; blueberry; cannoli; sorbetto: passion berry; dark chocolate; peanut butter

house‐made ravioli + roasted squash; sage; pancetta & grilled radicchio in a gorgonzola cream sauce + aceto balsamico

with chimichurri; grilled potatoes; sweet onions; green beans & romesco sauce

artisan meats & cheeses; crostini; pickles; mostarda; roasted rosemary almonds & fruit

with tomatoes; butter & herbs served + spicy sausage & grilled bread

house‐made pasta ears + spicy house sausage; roasted peppers & rapini

house‐made wide whole wheat egg noodles + beef ragu & parmigiano‐reggiano

house‐made ridged tubular pasta + a ragu of mixed local mushrooms & parmigiano‐reggiano

house‐made potato gnocchi + mushrooms; spinach & neuske's bacon

with summer vegetable ragu of swiss chard; zucchini; tomatoes; spinach; roasted peppers & eggplant

with pineapple; coconut; hazelnut; mango sorbetto & crispy meringue