In Portobello cream.

In blush sauce.

Shrimp and lobster claw in spicy blush with linguini.

Campanelle (little bells) with braised quail and hen of the woods mushroom ragout; served with a pan of roasted quail.

Gnochetti (knuckle) with sauteed wild mushrooms and duck breast in a creamy mushroom sauce.

Fusilli (spindle) with chardonnay cream, spinach and sauteed clams.

Papparadelle (to gobble up) with red wine and ginger braised veal ragout, with mushrooms.

Seared fresh scallops, fresh spinach and Parmesan risotto.

Cavatappi, spicy blush, shrimp, chicken, Cajun sausage.