Braised in duck confit ragout.

Filled with chicken, arugula, fontina cheese and drizzled with balsamic glaze.

Set over an arugula salad with heirloom tomatoes in a fresh blueberry shrub.

Lemon aioli ando arugala

Escarole, beans sauteed with bread and baked with a parmigiano crust.

Simmered in vegetable consomme with broken pasta.

Simmered in chicken consomme with vegetables.

Pancetta, caramelized onions, pecans, gorgonzola; virgin olive oil and balsamic vinegar.

Shaved fennel, goat cheese, tomatoes and muscatel vinegar

Tossed with house made Caesar dressing, croutons and anchovy garnish.

Pancetta, caramelized onion, dried cranberries, gorgonzola and balsamic glaze

Lump crab meat pink vodka cream sauce.

Basil plum red tomato sauce topped with fresh mozzarella.

Fresh asparagus and Sundried tomatoes, vodka cream sauce.

Over dececco spaghetti, fresh oregano plum tomato sauce.

Garnished with fresh basil.

Stuffed with spinach, fontina cheese, pancetta and lightly breaded, shitake mushroom cognac sauce, served with garlic whipped potatoes.

Wild mushroom risotto and Shaved parmesan.

Egg battered, roasted shallot, apricot demi-glace, spinach

Portabella mushrooms, spinach and picked lobster meat, light pink cream sauce.

Onions and hot cherry peppers in a basil plum tomato sauce.

Seven layer chocolate cake and fudge.

Puff pastry, banana cream and creme fraiche gelato.

Espresso, lady fingers, mascarpone and shaved chocolate.

Raspberry coulis.