We are getting into the spirit over here…

-but I had already carved up the pumpkins, so we had to make due….

Parm-o-lanternunfortunately, at the ripe old age of 3 years, (that’s like 30 in parmesan years)

he met an untimely, or rather just in timely, fate

Parm break

the HORROR!, -although, not a bad cleave if I do say so myself..

Also today, a special charcuterie offering,

a little Porchetta and Mama Lil’s Peppers!

Porchetta

todays menu:

Acorn Squash Cappelletti, tossed in brown butter and spicy toasted pumpkin seeds

Tagliatelle, alla Bolognese

Fusilli, with wild mushrooms, tomato and capers