Michele's Ristorante

Tiger Shrimp sauteed in Michele's Arrabiata of fresh Lemon Juice, Capers, Garlic, Red Pepper flakes and oven-roasted Tomatoes on baby Field Greens.

Parma Prosciutto, Aged provolone, Genoa Salami, fresh Mozzarella, Kalamata Olives, Pepperoncinis, Artichoke Hearts and oven-roasted Tomatoes on Baby Field Greens.

Grilled fresh Bread- one rubbed with Basil Pesto layered with roasted Portabello Mushrooms &fresh Mozzarella; another with oven roasted Tomatoes, Basil, Garlic and Parmigiano.

Fresh Mozzarella layered with Red and Yellow oven-roasted Tomatoes and fresh Basil Leaves. Drizzled with Balsamica.

New Zealand Green Lip Mussels in a Fennel Pollen broth

Baby Field Greens tossed with Extra Virgin Olive Oil and Aged Balsamic.

Fresh crisp Romaine tossed with Michele's Caesar dressing, Parmigiona and Herb Croutons.

Frenched Pork Chop marinated in Vermont Apple Cider and New Hampshire Maple Syrup with a Nutmeg, Ginger and Cinnamon rub, pan seared and finished in the oven with fire-roasted Fuji Apples.

An oven-roasted, partially de-boned Italian Herb-infused duck in a Cognac-Cassis reduction.

Grilled Rosemary Chicken Breast with Formaggio Tortellini in a Gorgonzola cream sauce.

Marinated in Apple Cider and New Hampshire Maple Syrup, filled with Granny Smith Apple dressing, encrusted with Toasted Pecans and drizzled with Maple Butter.

Breast of Chicken napped with velveteen Portabello Porcini and dolce Marsala Wine reduction.