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Sunday, July 19th | 11:00AM – 2:30PM
Osteria Morini welcomes author and forager Nevin Martell and Jill Nguyen of Capitol Jill Baking for a one-day-only Wild Food Collaboration Brunch celebrating the seasons’ bounty.

| RESERVATIONS |

— SAVORY —

CORNETTO 17
wild field garlic whipped mascarpone, Ivy City smoked salmon, heirloom tomato, pickled peppers and shallots

Forager’s Note: Field Garlic
“Rich with the flavors of chives and garlic, this pervasive wild herb grows in abundance in urban and suburban settings.”

BRUSCHETTA 18
Jill’s Pane Siciliano, sautéed chanterelles, whipped ricotta, truffle vinaigrette, chives

Forager’s Note: Chanterelles
“One of the most prized culinary mushrooms around, chanterelles possess an extraordinary nuance to their flavor—a dizzying blend of nutty, fruity, peppery, and earthy notes.”

BURRATA 21
Charred dandelion greens, hazelnut and pickled ramp pesto, Prosciutto di Parma, Ligurian olive oil, fennel pollen agrodolce, grilled baguette

Forager’s Note: Dandelion Greens
“The omnipresent dandelion is an ideal gateway plant for novices looking to get hooked on for- aging. Readily found in yards, at parks, alongside trails, and dotting fields, there is a near-endless supply of this oft-maligned and underestimated plant.”

RICOTTA GNOCCHI 26
Hand-rolled ricotta gnocchi, ramp and pumpkin seed pesto, Pecorino di Fossa, lemon

Forager’s Note: Ramps
“When ramps start popping up, it’s a hallelujah moment, because it means spring has finally arrived. The wild alliums taste like a cross between scallions and garlic.”

— SAVORY —

CHALLAH KNOT 7
sourdough challah bread with garlic & ramp nut-free pesto butter filling, garlicky bread crumbs

— SWEET —

MULBERRY & BAY 12
olive oil cake, foraged mulberry & wineberry jam, bay leaf and vanilla bean custard, salty italian meringue buttercream with a wisp of limoncello

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