Jerk marinated jumbo shrimp, lime scented, mango infused.

Wrapped in prosciutto and fontina cheese, parmesan encrusted, lemon scented sage olive oil.

Lightly dusted with crispy Japanese bread crumbs, served atop a roasted tomato puree.

Grilled eggplant, roasted red peppers, oven roasted plum tomatoes, broken basil, melted aged provolone cheese.

Lemon scented zesty tomato broth, crushed red.

Roasted cherry tomato salsa, cheddar jack, creamy wasabi lime drizzle.

Mission figs, honey roasted walnuts, blue cheese~walnut vinaigrette.

Crisp romaine, locatelli cheese, roasted herb croutons.

Seasonal greens, plum tomatoes, cucumbers, roasted red peppers, kalamata olives, balsamic vinaigrette.

Thyme and oregano scented veloute, slow simmered plum tomatoes, white beans, ditalini.

New Zealand lamb, guinness stout reduction, roasted red bliss potatoes, baby carrots, fresh thyme.

Italian plum tomatoes, white wine, wild mushrooms, roasted bell pepper, Mediterranean oregano.

Tender boar medallions, oven roasted plum tomatoes, barolo wine reduction, shaved reggiano parmigiano.

Fresh hand-cut linguini; diced plum tomato, olive oil, fresh basil, reggiano parmigiano.

Wild mushroom port onion pan sauce, baked macaroni gratinee with mozzarella, fontina and Romano cheeses.

Fire roasted sesame citrus glaze, sweet brown rice.

Chambord glaze, marsala laced orange rosemary sauce.

Dijon remoulade drizzle.

Pan-seared to medium rare, port wine reduction, poached Mission figs, sweet potato mash.

Parmesan encrusted, oven roasted plum tomato sauce, fontina cheese, fresh basil chiffonade.

Fresh hand-cut linguini; jumbo lump crab, shrimp and littleneck clams; roasted tomato sauce, rich clam stock, crushed red, lemon essences.

Grilled eggplant, oven baked plum tomatoes, broken basil, aged provolone, marsala wine roasted tomato jus.