Josephine's Italian Kitchen - Arlington

Burrata

pomegranate, roasted butternut squash persimmon, served over ancient grains with saba

Minestrone

roasted chicken stock with fennel, carrots, chick peas, celery, potatoes, onions, tomatoes, ditalini pasta pesto

De Peetvader

Ameretto, Scotch Whiskey

Bietensalade

trio of roasted, pickled raw beets, petite greens, pickled carrots, cucumber, house ricotta carrot vinaigrette

Wilde Paddenstoel

St. Andres Fondue with Tuscan kale basil pesto

Mosselen

served in a broth of fennel sausage, potatoes, tomato, roasted red peppers, shallots eggplant