This is my pasta, a freshly made pappardelle. The accompaniments included ricotta, greens, and some peanuts (and are those macadamia?). Of course, this being the South, it also included bacon cut into little tiny squares. The sauce was light, with just enough butter to give it some heft. All the flavors played together beautifully.
For dessert, I ordered this wonderful panna cotta. The custard was complemented with fresh strawberries; a hint of basil gave the dish the perfect amount of zip.