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