Hospitality and Operations Consultant

Pan Roasted Mussels & Harissa Butter

Kabocha Squash Bread

Ricotta Cheesecake

Olive Oil Cake

Fiori di Zucca Fritti

Melon Risotto

White Nectarine & Peach Sorbet and Chamomile Honey Frozen Yogurt

Warm Provençal Potato Salad

Slow Cooked Cannellini Beans & Herbs

Strozzapreti & Bitter Greens (Stridolo, Spring Rabe, Tuscan Kale)

Strawberry Gelato

Polpette alla Bolognese (Meatballs & Tomato Sauce)

Roasted Broccoli & White Cheddar Soup

Granita di Caffé

BBT & A Sandwiches (Bacon, Basil, Tomato + Avocado Sandwich)