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Fabio Trabocchi has made his Michelin Star cuisine available to be enjoyed in the comforts of your own home. Our menu is inspired by the soul of Fabio Italian heritage and brought to life with our local roots, through our agricultural alliance with Rappahannock County, Virginia's Chancellors Rock Farm. Please follow these general guidelines to best enjoy your dinner. **Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness, especially with certain medical conditions.** WEEKLY HARVEST MENU CHEESE, PLEASE! This week’s harvest menu offers up fresh spring Chef Claudia’s savory cheesecake made with creamy lettuce and a bright Sorrento lemon citronette, Robiola cheese and served alongside a bread crisp followed by a citrusy marinated-grilled pork chop. brushed with spruce tip syrup. Lastly, celebrate the freshest apricots of the season with our Limoncello-soaked baba. Remove Cheesecake approximately an hour before serving. Place on a plate and serve with the Sicilian PANE INTEGRALE Olive Oil Jam and Red Wine Poached Cherries on Place the bread on a baking sheet in an oven the side. Have a butter knife ready to spread the preheated to 300˚F for 5 minutes. Enjoy with our creamy cheesecake over the crisps! Sicilian Olio Verde. Allergens: eggs, dairy, gluten, seeds. Allergens: gluten, seeds. A LA CARTE MENU CHILDHOOD This tortellini is a favorite childhood memory of Chef ANTIPASTI Fabio. He relishes the memory of playing with pasta CALVISIUS CAVIAR dough next to his father. Produced in northern Italy, Calvisius Caviar sets the standard for sustainable practices including the Remove all components of this dish from the replenishment of rivers worldwide with previously refrigerator 15-20 minutes prior to heating. Bring the endangered stocks. Calvisius raises pure sturgeon Hen Brodo to a boil in a small saucepan. Meanwhile, breeds to the highest standards. heat the Tortellini in the microwave for 2 intervals of 25 seconds, with the lid on not closed. Transfer the Place the Pane al Latte on a baking sheet and in an Tortellini to a soup bowl and top with the mixture of oven preheated to 300˚F for 4 minutes. For softer Egg Yolk Bottarga & Parmigiano Reggiano. Pour the bread, microwave for 35 seconds. Serve caviar heated Hen Brodo over the Tortellini. chilled with the accompanying Pane al Latte and Whipped Ricotta. Allergens: allium, dairy, gluten, mushrooms, pork. Allergens: dairy, fin fish, gluten CRABBING We honor the local crabbing tradition and the world- CULATELLO DI ZIBELLO renowned Chesapeake Bay Blue Crab with a Only produced in the northern region of Emilia- delicious Italian twist. Romagna, this slow-cured ham made from the best muscle of the pig. With a unique sweet-musky flavor Allow the Crabbing to come to room temperature for and velvety texture, it’s considered the King of 15-20 minutes outside the refrigerator. Microwave on Prosciutto. high with the lid on but not closed for 1 minute and 30 seconds. Carefully remove the container with Culatello is best served at room temperature to potholders or a dry kitchen towel and check experience its flavor and aroma. Remove from temperature. Continue heating in 30 second intervals refrigerator 1 hour before serving. Place the Pane al until desired temperature is reached. Place Crabbing Latte on a baking sheet and in an oven pre-heated to on a plate and serve with the White Corn Grits & 300˚F for 4 minutes. For softer bread, microwave for Grits Crisp on the side. 35 seconds. Allergens: dairy, gluten, pork. Allergens: allium, dairy, gluten, nightshade, shellfish. FORMAGGIO DI FOSSA ‘PIT-CHEESE’ PASTA The origins of this pecorino from Le Marche were first FOR BOLOGNA documented in the 15th century when the people Fabio’s ode to the beloved capital of fresh pasta. We of Sogliano al Rubicone concealed their possessions laminate herbs and flower petals into the egg pasta underground from the Aragonese troops who were and toss it in the most luxurious Bolognese sauce. plundering the area. Aging the sheep’s milk cheese in pits creates a unique flavor unobtainable by other Allow the For Bologna to come to room temperature means or in any other areas, a true terroir. for approximately 25-30 minutes to ensure the pasta is heated evenly throughout. Place the container in Cheese is best served at room temperature to the microwave with the lid on but not closed, and awaken the full aromas and complex flavors. Enjoy heat for 2 intervals of 45 seconds. Continue heating the cheese on its own or with Wildflower Honey, until desired temperature is reached. Carefully serve Marmellata, and Toast. the For Bologna on a large plate or bowl, top with Parmigiano to taste and enjoy! Allergens: dairy, gluten, nuts. Allergens: allium, dairy, pork, gluten. COLORS OF THE GARDEN Inspired by an Italian farmer’s walk through the ON OUR RIVER garden, where only the best lettuces, herbs and fruits An ode to the Rappahannock River, featuring a local are harvested. interpretation of the classic spaghetti & clams. In a 10-inch mixing bowl, place half of the Sorrento Allow the On Our River to come to room temperature Lemon Citronette provided. Add the Mixed Lettuces. for approximately 25-30 minutes to ensure the pasta Pour the remaining dressing (or desired amount) over is heated evenly throughout. Place the container in the salad. With the help of a large spoon and fork, the microwave with the lid on but not closed, and gently mix the salad by lifting from the bottom up, heat for 2 intervals of 45 seconds. Continue heating careful not to overmix. Add Goat’s Milk Curd & Fresh until desired temperature is reached. Carefully serve Strawberries to the salad and enjoy. the On Our River onto a large plate or bowl and enjoy. Allergens: dairy, gluten, nuts. Allergens: allium, bivalve, dairy, gluten. UNDER FALLEN LEAVES* Inspired by the Piedmont classic Carne Cruda CHILDHOOD all’Albanese. We enhance this classic with a sunny This tortellini is a favorite childhood memory of Chef side duck egg from the farm, an herbaceous Fabio. He relishes the memory of playing with pasta pistachio pesto, and pasture-raised beef from dough next to his father. Chancellors Rock Farm. Remove all components of this dish from the Remove the seasoned Tartare from its container and refrigerator 15-20 minutes prior to heating. Bring the place in the center of a large plate. Adorn with the Hen Brodo to a boil in a small saucepan. Meanwhile, Parmigiano Tuile and Porcini Crisp. Add as much heat the Tortellini in the microwave for 2 intervals of Egg Yolk Sauce as you desire. Place the Pancetta 25 seconds, with the lid on not closed. Transfer the and Pistachio Pesto around the plate. Tortellini to a soup bowl and top with the mixture of Egg Yolk Bottarga & Parmigiano Reggiano. Pour the Allergens: allium, dairy, eggs, gluten, seafood, pork, heated Hen Brodo over the Tortellini. nuts. Allergens: allium, dairy, gluten, mushrooms, pork. ENTREE CRABBING We honor the local crabbing tradition and the world- renowned Chesapeake Bay Blue Crab with a delicious Italian twist. Allow the Crabbing to come to room temperature for STRAWBERRIES & CREAM 15-20 minutes outside the refrigerator. Microwave on Luscious Tahitian vanilla panna cotta with fresh high with the lid on but not closed for 1 minute and 30 strawberries to bring back cherished childhood seconds. Carefully remove the container with memories and celebrate the flavors of spring. potholders or a dry kitchen towel and check temperature. Continue heating in 30 second intervals Store Strawberries & Cream in the refrigerator and until desired temperature is reached. Place Crabbing remove it approximately 20 minutes before serving. on a plate and serve with the White Corn Grits & Grits Crisp on the side. Allergens: dairy, gelatin Allergens: allium, dairy, gluten, nightshade, shellfish. THE FARMER STEAK Chef Fabio’s take, inspired by the Italian tradition of porchetta. Preheat oven to 350°F. Place the Farmer Steak on a lightly oiled baking sheet, and bake for 3-5 minutes, or until desired temperature is reached. Heat the Charred Onion Consommé in the microwave with the lid on but not closed for 35 seconds. Place the Farmer Steak on a large plate and pour the Charred Onion Consommé around. Warm the Charred Onion Soubise in a small saucepan, stirring constantly, or heat in the microwave with the lid partially on for 45 seconds. Serve on the side in a small bowl. Allergens: allium, dairy, pork. BREAD & DESSERT PANE INTEGRALE Place the whole wheat bread on a baking sheet in an oven pre-heated to 300˚F for 5 minutes. Enjoy with our Sicilian Olio Verde. Allergens: Gluten, Seeds CHEESE, PLEASE! Chef Claudia’s savory cheesecake made with creamy Robiola cheese and served alongside a bread crisp brushed with spruce tip syrup. Remove Cheesecake approximately an hour before serving. Place on a plate and serve with the Sicilian Olive Oil Jam and Red Wine Poached Cherries on the side. Have a butter knife ready to spread the creamy cheesecake over the crisps! Allergens: eggs, dairy, gluten, seeds. .

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