Blog — Standard – Due Sorelle

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.