beef carpaccio with baby arugula, pecorino romano and truffle vinaigrette

fried calamari with salsa picante and mustard aioli

wood burning oven-roasted polenta with forest mushrooms and fontina

endive, arugula and candied walnut with gala apples, taleggio and white balsamic vinaigrette

simple salad of tender greens, vine-ripened tomatoes, extra virgin olive oil and red wine vinegar

roasted squash salad with wild mushrooms, cipollini onions, toasted hazelnuts, field greens and balsamic vinaigrette

roasted pumpkin, goat cheese, caramelized onion and speck ham

italian sausage, red onion, mozzarella, tomato sauce and chili flakes

roasted forest mushrooms, fontina and thyme

risotto with calamari, bay scallops, shrimp and cooked in squid ink

angel hair pasta with fresh tomato, shaved garlic and basil

ricotta ravioli with broccolini and pulled chicken

linguini pasta tossed with cockle clams, garlic, parsley, white wine and diced tomatoes,

braised lamb shank with autumm vegetables and natural jus

rib-eye steak with olive oil whipped potatoes and portobello mushrooms, roasted tomatoes and balsamic jus

grilled salmon with braised trevisio, fennel, potato and caper-olive sauce.