Seasonal Menu

Perfect for fall, these handmade ravioli's are filled with roasted butternut squash and creamy mascarpone, served in a brown butter sauce. Finished with a warm maple reduction, toasted walnuts for crunch, crisp fried sage leaves, and goat cheese–fig accents. 

Handmade pappardelle tossed with slow-braised lamb in a silky white wine–herb cream sauce, finished with Parmigiano and a touch of lemon for lift—rich, comforting, and refined

A velvety blend of local roasted butternut squash, caramelized onions, and a touch of nutmeg, finished with a drizzle of olive oil. Perfectly warming and flavorful for a crisp fall day. 

A Floyd's Kitchen staple recipe, this soup is most vibrant late summer early fall when cauliflower is at its peak. Featuring sharp cheddar cheese, crispy breadcrumbs and olive oil.

Pillowy, handmade agnolotti filled with a decadent medley of five cheeses. Gently coated in a delicate butter sauce that lets the texture of the pasta shine, accented with a hint of fresh herbs. Simple, refined, and comforting.