Roasted and skinned anaheim chili peppers filled with 4 imported cheeses with a fresh tomato and lime salsa.

Shaved Brussel sprouts, slivered radishes, pecorino Romano cheese, toasted pumpkin seeds and chef Jorge's silvered dates with a light Dijon vinaigrette.

Fresh dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche.

Crisp romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan reggiano, croutons and anchovies.

Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic.

Trio of homemade meatballs in a marinara sauce with ricotta.

Butter soft red and green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts.

Topped with fiery salsa, crackled bacon and chives.

Homemade tubes of pasta filled with imported cheeses, spinach and sausage in an tomato-tinted cream sauce.

Homemade delicate spaghetti in an authentic sauce of ground veal, brunoise vegetables, a hint of tomato with a splash of cream and perfumed with bay leaf.

An authentic roman preparation comprised of homemade pasta, pancetta, onions, tomato, garlic and fresh Oregano with freshly grated Parmesan reggiano.

Crisply sauteed sea scallops, nestled atop creamy italian short grain rice with fresh sweet corn, baby tomatoes and chanterelle mushrooms.

Angel hair pasta tossed with fresh a tomato sauce, garlic, extra virgin olive oil and sauteed jumbo shrimp.

Hair of the angels pasta with an array of seasonal forest mushrooms, fresh baby spinach, heirloom tomatoes and perfumed with truffled butter.

Thin slices of quickly sauteed tenderloin, tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet sauvignon and a dash of sour cream.

Grilled prime beef and presented with a fresh tarragon hollandaise.

Pan roasted organic boneless chicken breast, sliced and presented with a truffled mushroom essence.

The most tender center cut, grilled and drizzled with cabernet demi glace topped with crisply fried onions.

Grilled rib chop of pork stuffed with apples, sausage and chef jorge's dates and presented with a port wine demi glace.

Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh rosemary scented demi glace.

Thinly sliced, sauteed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar.

Sparkling fresh center cut swordfish, grilled with black beans and aged sherry wine vinegar and a fresh tomato and lime salsa.

Grilled heirloom tomatoes, squash, mushrooms and a beautiful array of farm grown vegetables.

Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables, creme fraiche and aromatic fresh herbs and served tableside.

Luscious fresh pineapple cheesecake in a macadamia nut crust with a dusting of coconut as featured in gourmet magazine.

A steamed pudding made from chef Jorge's locally grown medjool dates warmed with a whiskey-laced butterscotch sauce and with vanilla ice cream.

Fresh raspberries studded in a rich custard with a caramelized sugar crust.

A recipe from June's native Scotland comprised of toasted oats and brown sugar with fresh strawberries and rhubarb and vanilla ice cream.

A tart cored apple filled with cinnamon and pecans, encased in puff pastry, baked and drizzled with a luscious caramel sauce. Served with vanilla ice cream.

Warmed and glazed with a bittersweet chocolate sauce and drizzled with grand marnier.

Moist dark chocolate cake layered with belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate and in a pool of fresh raspberry coulis.

A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds.