Sides

Penne Pasta with Artichoke Hearts, Olives, Sun-Dried Tomatoes, and Roma Tomatoes in a Creamy Basil Pesto

Cavatelli Pasta with Mushroom Conserva and Speck Sofrito and Shaved Parmesan 

Fingerling Potatoes, Roasted Peppers, Arugula, Shaved Parmesan, Sun-dried Tomato Vinaigrette

Creamy Parmesan and Beecher’s Cheddar Cheese Polenta

Yukon Gold Potato Mash with Garlic, Cream and Herb Compound Butter

Brussels Sprouts Au Gratin with Pecorino Cheese and Thyme

Roasted New Potatoes with Oregano and Garlic-Lemon Butter

Classic and Simple Couscous with Butter, Lemon Zest and Vegetable Stock

Wax Beans and Heirloom Tomatoes with Feta, Grilled Onion, and Torn Herbs 

Grilled Asparagus with Prosciutto, Calabrian Chilies and Castelvetrano Olives