Gluten-free. Baked butternut squash, cherry tomatoes, walnuts, burrata cheese, caramelized pears, frisee lettuce, honey balsamic reduction.

Romaine lettuce, kale, focaccia croutons, roasted cherry tomatoes and pecorino.

Gluten-free. Golden beets, Tuscan kale, pistachio pesto, golden raisins, pancetta tossed with goat cheese dressing and honey white balsamic.

Gluten-free. Spring mix, red onions, red peppers, pine nuts and citrus vinaigrette.

Gluten-free. Butternut squash, zucchini, green beans, red onions, prosciutto cotto topped with ricotta salata cheese.

Gluten-free. Shaved brussels sprouts, plum tomato, olives, roasted corn, cucumbers, walnuts, feta with cucumber vinaigrette.

Focaccia bread, prosciutto di Parmesan, soppressata, fresh mozzarella, romaine and sun-dried tomato pesto.

Brioche buns, sirloin steak patties, remoulade sauce, dolce Gorgonzola and caramelized cipollini onions.

Focaccia bread, romaine, roasted cherry tomatoes, pesto Caesar dressing and melted Gouda cheese.

Italy pork shoulder cut, salted and hand-rubbed with spice.

Spain goat cheese, soft acidic, lemony, pungent, tangy.

Italy, sheep's milk, semi soft, infused with savory rosemary herbal sweet cream flavor.

Italy, red wine aged salami.

Wisconsin cow's milk soaked in fine merlot - rich, creamy, berry and plum notes.

Italy, dry heat baked ham with Mediterranean herbs.

Netherlands, cow's milk semi-soft deep, tangy, nutty with caramel notes.

Italy, cured pork, aged 10-12 months.

France, sweet, dry sausage.

Leicestershire cow's milk, blue veined semi-soft creamy, subtle sweetness and robust.

Spaghetti, black pepper, pecorino Romano and truffle oil.

Pappardelle with basil, pork sauce, and burrata cheese.

Maple wood smoked bacon, dice shallots, chopped garlic, egg yolk, cream, Parmesan and scallions.

Crab, ricotta and cilantro filled, creamy white crab sauce with red bell peppers and red onion.

Vodka sauce and Parmesan.

Creamy cherry tomato sauce and Parmesan.

Crushed tomatoes, mozzarella and basil.

Burrata, sauteed spinach, garlic, caramelized cipollini onions, balsamic reduction.

Bianca sauce, cremini, shiitake, oyster mushrooms, and caramelized onion.

Red wine salami, crushed tomatoes, mozzarella, red onions, chili flakes and Parmesan.

Bacon, salsiccia, soppressata, crushed tomatoes and mozzarella.

Bianca sauce, confit potatoes, fennel sausage, red onions and an egg topped with truffle oil.

Crushed tomatoes, mozzarella, ricotta meatballs, basil and provolone.

Pistachio pesto, mozzarella, Parmesan, arugula and pistachio dust.

Gluten-free. Sauteed jumbo scallops, maitake mushrooms over creamy risotto topped with truffle oil.

Crushed tomatoes with Parmesan.

Gluten-free. Pancetta, shallots, and sherry vinegar.

3 mozzarella and risotto balls topped with crushed tomatoes and provolone cheese.

Vincotto, extra virgin olive oil and fresh herbs.

Crostini topped with burrata cheese, caramelized apples and butternut squash, honey white balsamic pecans.

Gluten-free. Fingerling potatoes and salsa Verde.

Breaded cauliflower with red sauce and Parmesan.

Buffalo sauce, blue cheese and celery.

Olive oil, fresh rosemary, sea salt.

Burrata, Parmesan, and vodka sauce.

Gluten-free. Shaved carrots, zucchini, fresh aromatic herbs, crushed tomatoes, pecorino.

Crostini topped with diced plum tomatoes, Parmesan, crushed garlic, basil, olive oil, and balsamic vinegar.

Hand crafted recipe with apricot brandy and la colombe espresso.

New York-style cheesecake topped with a layer of ganache and sits on a chocolate sponge cake base.

Peanut butter cheesecake filled with peanut butter cups, on a cookie base, topped with chocolate fudge and decorated with peanut butter cream rosettes.

Oven-baked with Nutella, marshmallows, and powdered sugar.