ANTIPASTI: Citrus Vinaigrette; Tricolore Salad; Hand Torn Croutons; Spring Panzanella; PRIMI: Compound Butters; Local Clams in Bagna Cauda Butter; Pesto Pizze; Penne Pasta; Gnocchi Dumplings; SECONDI: Chicken Alla Diavola; Lamb Chops; Gulf Shrimp Pastina 'Risotto'; BREAKFAST: Spring Frittata: DOLCI: Chocolate Hazelnut Crespelle; Strawberries in Port. Chef Tom Small enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal & local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips & techniques he's learned working in restaurants.
