kefalotiri cheese sauteed in egg batter with oregano, lemon and flaming ouzo

with basque style tomato sauce and aioli

radicchio, sun-dried tomato, crispy prosciutto and gorgonzola sauce

with vine-ripened tomato, bacon, artisinal blue cheese, croutons, oregano, olive oil, and balsamic vinegar

frisee, poached pear and walnut aioli

little neck clams, scallops, and calamari quickly sauteed with garlic, fennel, vine-ripened tomato, cucumber, and basil, with bread

with wild mushrooms and mascarpone cheese

wild mushroom, cherry tomatoes, brandy and cream

lemon zest, crushed red pepper, garlic, olive oil and tomato

with brown butter, sage and parmigiano cheese

with braised chicken, porcini mushrooms, fontina cheese and truffle

with bacon and shallot scented sauerkraut, sweet potato puree and red wine sauce

with natural sauce, polenta and winter vegetables

stiffed with eggplant, mozzarella and ricotta baked in terra cotta pot with herb breadcrumbs served over spaghetti and tomato sauce

with natural sauce, whipped yukon gold potatoes and italian style string beans

with creme anglaise and espresso sauce

served with chocolate gelati and grand marnier sauce

with chocolate sauce

with bittersweet chocolate ganache and creme anglais