"One dish we tried was the Arancini, which are saffron infused risotto balls stuffed with fontina cheese, breaded, quick fried, and served on smokey marinara. The fontina cheese melted out of them, making them quite tasty.
The Spring Beet Salad was a standout, with wild greens, roasted beets, spicy candied walnuts, and Gorgonzola crumbles in a blood orange vinaigrette dressing. The combination of flavors was delicious, and even though I am not a huge fan of Gorgonzola, it worked perfectly with the other ingredients.
The Forest Floor Frenzy dish featured wild mushrooms and walnuts foraged from the woods, combined with a cream Sherry sauce and house made Pappardelle Ribbon pasta. As a mushroom lover, this dish was a perfect choice for me. The cream Sherry sauce added a beautiful depth to the dish.
The Sugar Snap Pea Carbonara was a traditional dish with fried house cured pancetta, chicken stock, egg, and Parmesan, with sugar snap peas tossed with hand made linguini pasta. This was my favorite dish of the night, with the fresh and light peas adding a wonderful touch to the classic carbonara.
Finally, we tried the Tiramisu for dessert, which was described as incredible. It had everything that was desired in a Tiramisu, although it was a bit denser than expected. Overall, it was a 10/10 experience, and I will definitely be returning for more in the future."
