Handmade Pasta Dinner with Chef Paul Brown

Join Chef Paul Brown for a thoughtfully curated pasta dinner that highlights the best of spring. The evening begins with house-made focaccia paired with bagna cauda and roasted red peppers, setting the tone with bold, savory depth. A bright linguine primavera follows, showcasing artichokes, English peas, and grilled spring onions at their peak. The centerpiece is a luxurious spinach lasagna layered with porcini mushrooms, Parmigiano Reggiano, and finished with a decadent black truffle cream. To close, a strawberry galette with vanilla bean Bavarian cream offers a delicate balance of fresh fruit and classic pastry technique.

Menu

• House Focaccia with Bagna Cauda and Roasted Red Peppers

• Linguine Primavera with Artichokes, English Peas, and Grilled Spring Onion

• Spinach Lasagna with Porcini, Parmigiano Reggiano, and Black Truffle Cream

• Strawberry Gallette with Vanilla Bean Bavarian