Chef Dean Zanella will be cooking a "Pop Up Dinner" at Sunny Side Up November 1st, 2nd, and 3rd between 6:30-7:30pm.
Burrata, Grilled Figs, Pane Fritto, Aged Balsamic
Seared Day Boat Scallops, Autumn Mushrooms, Parmigiano, Braised leeks, White Truffle Oil
Slow Poached Veal, Tuscan Beans, Cipoline Onions, Arugula, Caper Aioli
Swiss Chard Gnudi, Ricotta Gnocchi, Heirloom Tomato Sauce, Pecorino
Parppardelle, Wide Ribbon Pasta, Wild Boar Ragu, Herb Ricotta
Slow Roasted Porchetta, Slagel Farm’s Organic Pork, Fennel, Sweet Sausage, Salsa Verde
Roasted Baby Carrots, Honey, Cardamom
Braised Beet Greens and Roasted Beets, Balsamic
Grilled Escarole, Lemon, Capers, Pangrattato
Zucotto, Traditional Chocolate Cake
Vanilla Scented Panna Cotta, Blueberries
-$65 /includes family style dinner, tax and tip.