To help usher in the new menu, which will debut this Thursday, July 2, the restaurant has hired a new executive chef, Nicole Boruk.

The role is Boruk's first as an executive chef. She worked previously as a sous chef in the Houston, Texas area, at eateries including 17 Restaurant, located in the Alden Houston Hotel, and Max's Wine Dive, an eclectic American food joint.

Boruk, an Army veteran, now in the Reserves, spent about 11 years deployed. She has been in the area for about a month, taking a liking to the Washington Farmers' Market and the small-town atmosphere.

Boruk said she plans to keep the lunch menu light and inexpensive.

La Dolce Vita will still have its chicken salad, for example, but Boruk said she plans to put it on a croissant instead of wheat bread.

"We want to keep it to where it's affordable for people to come in and enjoy the food, the wine and the view and not feel like their pocketbooks are being punished," she said.
The restaurant also will add an Italian-American-inspired dinner menu complete with homemade desserts.

The biggest challenge thus far has been feeling out the local customer base, Boruk said.

"I really want to find out what it is people feel like they're not getting in Washington," she said. "People shouldn't need to drive into the city when they can get what they want right here."

The restaurant also hopes to begin hosting wine dinners and other events later in the summer.

The dinners will feature meal pairings, but as recommendations only, Boruk said.

"I have the mindset that whatever it is you like, that's the best pairing. That's the wine or the drink that works, regardless of the etiquette and the rules," she said.

For more information on the restaurant, winery and bed and breakfast people may call 636-390-8180 or visit www.ladolcevitawinery.com.