Blue

Hummus plate, Crispy calamari, Pizza pomodoro, Pepperoni pizza

France accompanied by a pumpkin spice bread and apple-walnut preserves.

France provencestyle lobster and crab cakes finished with basil oil and a citrus beurre blanc.

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce.

With herbed mascarpone, mozzarella and white truffle.

Fresh lobster with ricotta, spinach and parmesan oven baked on crisp baguette.

Chickpea flour crusted with a lemon-harissa dipping sauce.

Award winning best appetizer- taste of the nation wrapped in prosciutto, sautéed crisp and served over a fava bean puree. Topped with lemon marmalade. (Gluten free).

Hummus Plate, Crispy Calamari, Pizza Pomodoro, Pepperoni Pizza

Topped with a ras el hanout spiced creme fraiche. (Gluten free).

Tega hill's little gem lettuce with sweet and sour onions, roasted tomato, crisp pork belly "croutons" and a creamy parmesan dressing.

Tapenade, baba ghanoush and hummus served with dolmades, white bean parmigiano-reggiano salad, warm pita, greek olives, peppadew peppers and extra virgin olive oil. (Gluten free).

Pistachio tuile and goat cheese boursin, roasted tomatoes and a banyuls vinaigrette.

Spiced walnuts, gorgonzola dolce and a chianti reduction.

Mild, young, blue creamy cheese.

A washed-rind cow's milk cheese with a creamy texture, and a toothsome beef-stewy quality.

Triple cream cow's milk. Called the ice cream cheese.

A full bodied, buttery cheese that is quite sharp and utterly divine.

Goat cheese with a deep, rich flavor that gently mellows over the 4-6 months of aging time.

A fresh cow's milk cheese with a tangy taste, infused with the wild herbs on which the animals pasture.

Ashley farms chicken, roasted with ras el hanout and a blend of apricots, dates, carrots, chickpeas, saffron potatoes and squash served with cous cous, toasted almonds and a fiery harrisa sauce.

Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow Swiss chard and black currant marmalade.

Whole roasted bronzini with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta.

Pan seared filet topped with creamy gorgonzola dolce, served with sweet onion marmalade and a pancetta and green pea risotto.

Mixed chopped forest mushrooms slow cooked with diced vegetables and tomatoes over pacherri pasta.

Over a white bean puree with cumin glazed baby carrots and green olive vinaigrette.

Accompanied by a potato-celeriac puree and avalenciaorange, marcona almond gremoulata. (Gluten free).

Grilled and served with a creamy anson mills parmesan polenta, topped with a butternut squash caponata.

Short ribs slow cooked with onions, tomatoes, red wine and diced prosciutto, pancetta and salami over house-made papardelle pasta.

Pan seared with pumpkin ricotta gnocchi, wilted baby spinach and toasted pumpkin seeds.

Oven roasted and accompanied by a farro, apple and walnut pilaf and Tuscan kale slow cooked with speck ham.

With dark chocolate chunks and an amerana cherry gelato.

With cardamom and saffron mascarpone.

With a salted caramel sauce.

With a marcona almond crumble and vanilla gelato.

With a valencia organge and mango marmalade and a coconut tuile.

With a blueberry-ginger compote and polenta cookie.

With a warm molten center and vanilla bean ice cream.

apenade, baba ghanoush, white bean and parmigiano-reggiano salad and traditional hummus served with a warm pita, greek olives, roasted peppers and olive oil.

Chickpea flour crusted with a lemon-harissa dipping sauce.

With herbed mascarpone, mozzarella and white truffle

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and topped with a tomato sauce.

With fresh mozzarella, tomato, basil and parmigiano.

With fresh mozzarella, tomato, pepperoni and parmigiano.

With a salted caramel sauce.

With a valencia orange and mango marmalade and a coconut tuile.