A good Tuesday morning to all!

A few updates for this week. Looking towards spring, we’ve got a bright carrot soup, topped with a swirl of pea shoot pesto to keep you cozy for the weekend. Turkey and black bean chili is back. Straight up is yummy or dress it up with a squeeze of lime, a dollop of sour cream, sliced avocado or maybe some rice and since it’s the weekend, why not all!!! We are roasting a bevy of beautiful vegetables until a little charred and jammy and piling them over tender, toasted farro, topped with shaved parmigiana and parsley salsa verde. Lovely on its own or accompanying our roast chicken for an easy meal. The vegetable sandwich is roasted tandoori spiced cauliflower, with cucumber raita and bright green chutney on baguette. All else stays the same.

A number of you have caught on to Via Ravioli, but for those that haven’t given them a try, they are quite delicious. Made in small batches by our friends in Coxsackie they are perfectly light and delicate, very Italian. Ravioli stuffed with beet & chèvre make for an easy meal when sauced with sage and butter. Cacio e Pepe, the classic Roman pasta dish as a ravioli, also just right with butter, a dusting of pecorino and more black pepper. And the perennial favorite, spinach and ricotta, just add your favorite tomato sauce.

And aways available Mimi Beaven’s jams. Fresh locally grown ingredients, many grown in her garden are slowly simmered at their peak with just enough sugar. Obviously perfect on morning toast, but do try with fresh cheese, on a sandwich or take that vanilla ice cream to another level!

And don’t forget, Tribeca Bakery Baguette, and our own Duck Rillettes. Biscuits and Frittata by special order, mention to Michael when you call.

Èrinn go Brách!!