Modern interpretations of classic Italian cuisine from Executive Chef Jonathan Baker.

Lunch

Two pasta and salad combos, two fountain beverages

Dinner

First:

Mortadella Mousse with grilled Italian baguette and chili oil

Second:

“Caprese” with marinated tomatoes, whipped ricotta-stuffed mozzarella and basil anchovy pesto

Third:

Pollo al Lambrusco with handmade chittara and preserved lemon bread crumb