Sauteed calamari with arugula and smoked cherry tomatoes.
Ground lamb patties with goat cheese.
Mixed exotic mushrooms sauteed, with fresh garlic, evo and prosciutto.
Mussels steamed with roasted red peppers, white wine and garlic.
Chopped chicken livers on toasted country bread.
Shrimp with Gorgonzola cheese and wrapped with prosciutto.
Large pan-seared scallops, with pancetta and fava bean saute.
Beef carpaccio with arugula and shaved Parmesan.
Mixed field greens salad with balsamic vinaigrette.
Arugula, endive, radicchio, balsamic vinaigrette and with Parmesan slivers.
Romaine lettuce, with toasted walnuts, grapes and walnut oil vinaigrette.
Endive, apples, walnuts, and Gorgonzola and with evo lemon dressing.
Romaine, asparagus, avocado, corn, hearts of palm and green olives.
Fresh basil-parsley linguine, with red onion, fresh tomato and thyme sauce.
Potato gnocchi with lamb ragu.
Orecchiette with walnuts and Gorgonzola cream sauce.
Fresh fettucini with zucchini flowers, currants, pignoli and anchovies.
Rigatoni with mushrooms, peas and pancetta, in brandied cream sauce.
Whole wheat fusilli and exotic mushrooms, sauteed with garlic and olive oil.
Fresh pappardelle pasta with pulled rabbit and seedless grape grappa sauce.
Fresh squid ink linguine pasta, with fanned shrimp and in lemon cream sauce.
Penne pasta with shrimp, cherry tomatoes, zucchini, garlic and evo.
Fresh tagliolini pasta with half-lobster, mussels and clams.
Seasonal selection of sauteed and grilled vegetables.
grilled salmon filet.
Free-range chicken, pan-fried, with green olives, lemon and shallots.
Grilled half-pheasant with raspberry, pearl onions, pancetta and red wine sauce.
Pan sauteed quattro game farm duck breast with dried cherries and port.
Sauteed calves' liver with sage-browned butter.
Grilled veal scallopine, with sauteed garlic and parsley.
Grilled New York strip steak.
Grilled Hereford beef hanger steak and with an espresso frangelica demi-glaze.
Grilled broken arrow ranch venison cuts, with currants and sweet red wine reduction.