of tomato, cucumber, red onion, fresh milk mozzarella and mesclun greens served with white balsamic - dijon vinaigrette

for two - warm gorgonzola cheese fondue, served with beef tenderloin, focaccia points, portobello fries and asparagus spears

with artichoke stuffing and port wine green peppercron sauce

tartare - sashimi grade raw tuna with sriracha chile aioli, cilantro and ginger on warm sushi rice with nori and crisp wontons and sesame - soy drizzle

shrimp on artichoke bottoms with baked goat cheese, citrus vinaigrette and baslamic syrup on a bed of greens

peppers baked in san marzano tomato sauce with asiago cheese and shredded basil

layered with ricotta, marinated plum tomatoes, basil leaves fresh mozzarella and portobello mushrooms

served with a grand marnier - fresh cranberry sauce and chevre mashed potatoes

tossed with lobster, shrimp and crabmeat served in a shellfish brandy cream with julienne vegetable arugula and tarragon

linguini tossed with fresh seafood in a light shellfish tomato broth with garlic, wine, olive oil, and leeks, garnished with egg dipped artichoke hearts and parmesan slivers

spinach, garlic, red peppers and mushrooms in a romano cream sauce with toasted bread crumbs

with grilled steak au poivre tossed in a marsala wine sauce with wild mushroom, roasted red onion, sweet peppers and asiago

arrabbiatta san marzano sauce with crushed red pepper, vodka and prosciutto

with sauteed banana peppers

plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic

spinach, artichokes, marinated plum tomatoes, feta, mozzarella and kalamata olives

chicken, basil pesto, portobello, mozzarella and gorgonzola