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Duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
Battered in rice flour with ginger-horseradish-soy dipping sauce
With fried artichokes in a lime-avocado-arugula salsa and scotch bonnet sundried tomato oil
Tomato and fresh mozzarella over a bed of mixed greens with black olives and grilled eggplant in a balsamic and parsley oil dressing
Romaine lettuce tossed with home made dressing and garlic croutons
Fresh baby spinach with roasted duck breast, goat cheese and pecans in a warm mango vinaigrette
Tossed with garlic, shrimp and cherry tomatoes in a mildly spicy tomato sauce
Tossed with fresh mushrooms, garlic, extra virgin olive oil and Parmesan cheese
Bowtie pasta in an alfredo sauce
Penne pasta tossed with roasted shallots in a vodka-aurora sauce
Saffron ravioli filled with lobster, sauteed with leeks, garlic and fresh herbs in a lobster broth
Sauteed chicken breast topped with fresh sage and prosciutto in a butter-white wine sauce
Sauteed with asparagus, artichokes, pine nuts, diced tomatoes and garlic in a white wine-butter parsley sauce
Lightly breaded veal loin topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta
With sauteed mushrooms in a marsala wine sauce
Seared salmon filet in a spicy tomato-garlic-black olive-caper and anchovy sauce
Crusted with white and black sesame seeds in a wasabi-sour cream and balsamic reduction
Sushi grade tuna loin stuffed with norwegian oak-smoked salmon, red onions, capers and boursin cheese, served with wakame seaweed in a lime-wasabi sour cream and soy sauce
Mediterranean white anchovies with toast points, arugula and tomato, served with lime-black pepper yogurt
Fresh imported mozzarella stacked with fresh tomato and grilled eggplant, drizzled with a sherry-roasted garlic vinaigrette
Fresh imported mozzarella stacked with fresh tomato and grilled eggplant, drizzled with a sherry-roasted garlic vinaigrette
Grilled ciabatta bread topped with fresh tomato, garlic and fresh herbs
Thinly sliced filet of beef carpaccio in a lemon-truffle vinaigrette, served on a bed of mesculin mix with shaved Parmesan cheese
Prosciutto di parma, artisan fellino salame, sopressata, pecorino toscano and chicken liver pate with crisp garlic-rosemary crackers, castelvetrano olives and dijon mustard
Mixed wild mushrooms sauteed with shallots and fresh thyme, baked in puff-pastry and served with a mascarpone cheese-pesto sauce
Duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
Battered in rice flour with a ginger-horseradish-soy dipping sauce
Seared 2 ounce hudson valley grade a foie gras with french toast in a cognac sauce, garnished with membrillo and cippoline
With fried artichokes in a lime-avocado-arugula salsa and scotch bonnet sundried tomato oil
Black mussels sauteed with garlic, extra virgin olive oil, fresh tomato and marinara sauce
With lobster meat and sherry wine
Fresh baby spinach with roasted duck breast, goat cheese and pecans in a warm mango vinaigrette
With baby arugula, Gorgonzola cheese and tomato in a honey-balsamic dressing
Tossed with homemade dressing, Parmesan cheese and garlic croutons
Linguine pasta with diver scallops, shrimp, clams and mussels in a garlic white wine sauce or tomato sauce
Filled with lobster and cheese in a fresh tomato-leek white wine butter sauce
Veal and beef tortelloni in a tomato sauce
Eggplant layered with mozzarella and tomato sauce, served with angel hair pasta
Ear shaped pasta tossed with roasted garlic, anchovies, extra-virgin olive oil, broccoli rabe and sprinkled with crushed red pepper flakes
Tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce and served in a parmesan cheese basket
Roasted half duck a l'orange
Lightly breaded chicken breast topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta
Homemade beef and veal sausage with cherry peppers, cippolline, fresh herbs and tomato, served over fettucine
Lightly breaded bone-in cutlet topped with fresh mozzarella, tomato, basil and drizzled with a balsamic oil infusion
Veal scallopini sauteed with capers in a lemon white wine-butter sauce
Sauteed chicken breast topped with fresh sage and prosciutto in a butter-white wine sauce
Pan seared veal sweetbread in a pernod sauce
Veal scallopini sauteed with mixed wild mushrooms and shallots in a Cognac cream sauce and drizzled with white truffle oil
Twelve ounce veal chop grilled with garlic, extra virgin olive oil and balsamic vinegar, served with cannellini bean ragout
Lightly breaded veal loin topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta
Australian rack of lamb roasted with rosemary, goat cheese and garlic in a chardonnay lamb stock reduction
Seared eight ounce center-cut filet mignon in a Brandy shallot sauce
Grilled wild salmon filet with artichoke hearts, black olives, capers, pine nuts, fresh tomato and extra virgin olive oil
Seared chilean sea bass in a lobster broth and crab meat over julienned vegetables
Grilled jumbo shrimp in a fra diavolo sauce served over linguine
Seared ahi tuna loin with a green tea crust, served with basil pesto and garnished with marinated crystallized ginger
Chocolate covered cannoli filled with pistachio mousse
Kahlua and banana-chocolate mousse served in a brown sugar phyllo basket
Served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce
Vanilla whip cream layered with homemade espresso-kahlua sorbet and garnished with brandied cherries
Amaretto liquor and mascarpone-ricotta cheescake served with vin cotto
Chocolate polenta topped with flameed strawberries & mandarin oranges, served with vanilla ice cream