Fox & The Knife

Rich, slow-cooked Bolognese sauce with a blend of beef, pork, and pancetta, served over fresh tagliatelle pasta.

Tender pork loin wrapped in prosciutto, roasted with fresh sage and served with a white wine reduction.

Perfectly seared sea scallops served atop a vibrant saffron-infused risotto, garnished with fresh parsley.

Fork-tender beef short ribs braised in red wine and herbs, served with creamy, stone-ground polenta.

A fiery tomato sauce made with San Marzano tomatoes, garlic, and Calabrian chilies, tossed with bucatini pasta.

Creamy Arborio rice slow-cooked with a medley of wild mushrooms, Parmesan cheese, and a drizzle of white truffle oil.