Spring Menu Additions at The Exchange

Mushroom Tartine, cipollini onions, goat cheese, olives, pine nuts

Burrata, spring pea puree, mint, toasted baguette

Chicken Live Mousse, house jam, country toast

Red Leaf Salad, pears, golden raisins, pistachios, lemon-yogurt vinaigrette

Ricotta Gnocchi, asparagus, preserved lemon, parmesan, garlic, shallot

Rigatoni Carbonara,  bacon lardons, parmesan, pecorino, egg yolk, fava beans

Chicken Vesuvio, white wine, new potatoes, english peas 

Strawberry Rhubarb Crisp