Assorted meats and cheeses served with olives and marinated vegetable
Arugula, fennel and pear slices dressed with a honey, mustard and sherry vinaigrette dressing
Eggplant slices layered with tomato sauce, truffle porcini mousse and mozzarella in a white wine and basil sauce
Sautéed shrimp served ontop of a diced tomato, shallot and canellini bean risotto
Pan seared octopus served with polenta in a white wine and porcini cream sauce
Fried polenta with sauteed mushrooms in a porcini mushroom and white wine sauce with a touch of cream
Paccheri, cherry tomatoes, garlic, basil, oregano, Romano and Parmigiano cheeses
Tagliolini with mussels, clams, calamari and baby shrimp in a light tomato sauce
Spinach and ricotta ravioli served with a truffle oil sauce topped with toasted almonds
Pappardelle with a porcini mushroom and light tomato sauce
Homemade cavatelli sautéed with a broccoli di rabe pesto and topped with burrata
Penne, prosciutto, caramelized onions and Parmigiano Reggiano cheese
Filet of Branzino served with a white wine, diced tomato and caper sauce.
Pan seared Halibut on a bed of roasted fennel in a white wine sauce
Pan seared salmon with a chardonnay and basil pesto sauce
Pan seared scallops served with a broccoli di rabe pesto risotto
Veal medallions, roasted bell pepper, black olives and artichokes in a white wine and garlic sauce
Breast of chicken rolled with spinach, prosciutto and porcini mousse in a wine and vegetable sauce topped with cranberries
Veal loin chop slowly roasted and served with an extra virgin olive oil, garlic and porcini mushroom sauce
Filet mignon in a mixed berry and red wine sauce
Herbs and breadcrumb encrusted lamb chops with a dried cherry port sauce