12 Per person and 2 person minimum. A colorful assortment of salami, prosciutto, imported cheese, nuts, fruit, vegetables, honey, pepper jam, crostini and house-made grissini.

Burrata with roasted cherry tomatoes and pesto.

Breaded zucchini blossoms filled with mozzarella cheese and fried green tomatoes.

Grilled ciabatta with assorted summery Tuscan toppings: fresh tomato, sausage and stracchino, garbanzo beans (ceci) and bacalá, cannellini & organic kale.

Mixed organic field greens from local Rebel Farms with red wine vinaigrette and evoo.

Tomatoes, cucumbers, radishes, red onions and farro with red wine-herb vinaigrette and basil.

Locally-grown organic grown beets served with gorgonzola, walnuts and arugula with a house-made beet dressing.

Thinly-sliced dry-cured beef with organic arugula, grapefruit, Parmigiano Reggiano and evoo.

Ravioli purses filled with pear and gorgonzola cheese, finished with butter, mascarpone, organic pears, Parmigiano Reggiano and balsamic reduction.

Home-made organic beet ravioli in a citrus butter sauce.

Home-made thin-layered lasagna with asparagus and bechamel.

Creamy Carnaroli rice cooked with parmigiano, brodo, truffles and porcini mushrooms.

House-made pappardelle pasta tossed with slow-cooked beef tenderloin in a Chianti wine and tomato sauce.

Homemade tagliolini in a white wine-garlic sauce with oak-fire-roasted new Caledonian shrimp.

Pan-seared 8 oz. Seabass filet with cherry tomatoes in an herb-garlic sauce served with spicy broccolini.

Breaded and pan-fried bone-in veal scaloppine served with arugula, cherry tomatoes and lemon.

8 oz. Wood-fire-grilled beef tenderloin with garlic, green pepper and rosemary served with potato croquettes and caponata.

Seafood stew with shrimp, mussels, clams, calamari and cod fillet in tomato broth.

Mustard and herb-crusted lamb chops served with a tuscan succotash.