scallops, salmon, mussels and shrimp

topped with gruyere cheese and a herb crouton

sauteed with fresh asparagus, sun dried tomatoes, wild mushrooms, fresh herbs, plum tomatoes, and white wine served on saffron Jasmine rice pilaf

marinated with herbs, garlic, wine, cajun pepper, served with roasted red bliss potatoes, sautéed garlic spinach, and a spicy natural au jus

crispy leg confit, tender breast, with braised savoy cabbage, polenta hash and plum wine reduction

veal scallopini combined with jumbo shrimp, shitake mushrooms, fresh tomatoes, and capers finished with brandy sauce

with couscous salad, in a citrus butter sauce.

on a seasonal vegetable ratatouille, frizzled leeks and traditional salsa verde

with a dolce latte creamy gorgonzola sauce

fresh herbs and a black truffle cream sauce

shaved anise, English peas, and garlic in a plum tomato extra virgin olive oil sauce

beef and veal topped with roasted shallots herb ricotta

sautéed with caramelized onions, natural au jus, and light gorgonzola, served over mashed potatoes

served on diced portobello, leeks, and roasted potatoes with minced prosciutto in a marsala jus.

Bone in Veal Chop served with roasted potatoes and garlic broccoli in a rosemary cognac sauce.

with creamy pesto, jumbo shrimp, crispy guanciale, pecorino romano