Bottega Napa Valley

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Winter wheat pasta with tomato braised pork belly, finished with red wine and topped with Calabrian gremolata and Chianti soaked Pecorino

Pasta cooked in tomato water infused with tomato leaves served over Early Girl tomato sauce. Garnished with crispy garlic threads, basil, and black garlic

Balsamic marinated rabbit and caramelized mushrooms with pancetta and house made ricotta

Ricotta “pillows” with old hen tomato sauce and Pecorino Romano..