Assorted meats and cheeses served with olives and marinated vegetable

Arugula, fennel and pear slices dressed with a honey, mustard and sherry vinaigrette dressing

Eggplant slices layered with tomato sauce, truffle porcini mousse and mozzarella in a white wine and basil sauce

Sautéed shrimp served ontop of a diced tomato, shallot and canellini bean risotto

Pan seared octopus served with polenta in a white wine and porcini cream sauce

Fried polenta with sauteed mushrooms in a porcini mushroom and white wine sauce with a touch of cream

Orecchiete pasta sauteed with black olives, broccoli florets and cherry tomatoes

Tagliolini with mussels, clams, calamari and baby shrimp in a light tomato sauce

Burrata, goat cheese and caramelized onion filled ravioli in an eggplant cream sauce

Pappardelle pasta in a smoked bacon, pea, shallot, white wine and gorgonzola cream sauce

Linguine topped with scallops and jumbo lump crab meat in a clam juice and white wine sauce

Penne, prosciutto, caramelized onions and Parmigiano Reggiano cheese

Filet of Branzino served with a white wine, diced tomato and caper sauce.

Pan seared Halibut on a bed of roasted fennel in a white wine sauce

Pan seared salmon with a chardonnay and basil pesto sauce

Pan seared scallops served with a broccoli di rabe pesto risotto

Veal medallions, roasted bell pepper, black olives and artichokes in a white wine and garlic sauce

Breast of chicken rolled with spinach, prosciutto and porcini mousse in a wine and vegetable sauce topped with cranberries

Veal loin chop slowly roasted and served with an extra virgin olive oil, garlic and porcini mushroom sauce

Filet mignon in a mixed berry and red wine sauce

Herbs and breadcrumb encrusted lamb chops with a dried cherry port sauce