This menu is a culinary walk through the Calabrian region of Italy...
Toasted pine nuts - parmigiana reggiano - fine herbs - red wine vinegar - extra virgin olive oil
Cerignola olive tapenade - basil oil - birds eye Chile - lemon supremes - toasted tell-cherry pepper
Heirloom tomato - extra virgin olive oil basil sprouts - crostini
Black bass - mussels - shrimp, cannelloni beans - spicy tomato sauce - garlic - crostini
Lemon caper sauce, sautéed baby kale, crispy smashed new potatoes
Light whipped cheesecake, macerated strawberries and Chantilly cream