Genia's

topped with honey tarragon vinaigrette tossed organic greens and shaved fennel

with a balsamic bacon vinaigrette, sautéed tomatoes and shallots

with crostini and traditional accompaniments

on a bed of spinach with ginger soy cream sauce

with brown butter

with truffle oil and balsamic reduction

with a green peppercorn sauce

with a berry merlot reduction

with garlic, basil, tomatoes, olive oil and parmesan cheese with garlic toast points

with a cognac demi glace

served over herbed papardelle pasta

sautéed spinach, capers, and beurre blanc

with a smoked spanish paprika beurre blanc

with vanilla bean ice cream

with vanilla bean ice cream

with chantilly

with chevre, pears, & toasted garlic

with cilantro vinaigrette