In garlic and white wine or marinara.

White wine or marinara sauce.

Brie filled tart with mixed wild mushroom ragu and white truffle oil.

With artichoke hearts, capers and lemon white wine sauce.

Served with ubriaco cheese and lemon ginger balsamic dressing and pecans.

Grilled pear with Gorgonzola cheese, marinated figs, and a red wine reduction.

Black truffle butter and fresh shaved black summer truffle.

Served with grana padano and lemon citrus vinaigrette.

Served with prosciutto, tomatoes, fresh mozzarella and fresh lemon vinaigrette.

Topped with balsamic reduction.

Served with shaved parmesan chesse, topped with lemon vinaigrette.

Topped with saba (reduction of berries and port wine).

In lemon, capers, white wine, served with spinach and mashed potatoes.

Served with Mediterranean style Provencal sauce cherry tomatoes, Kalamata olives, capers, garlic, shallots and extra virgin olive oil.

Branzino with braised vidalia onions, roasted cauliflower, and olive oil.

In wheat broth and mixed grain salad.

Local farm raised, slow cooked with carrots and roasted potatoes.

In summer vegetable and tarragon broth.

Francais, Marsala, Parmesan, primavera, scampi or with mixed vegetables.

Francais, Marsala, Parmasan, primavera or scampi.

green peppers, onions, fresh tomato, white wine and garlic with melted buffalo mozzarella and jalapeno peppers.

Francais, Parmigiana or ala vodka.

Fra diavolo (spicy) or marinara.

Fra diavolo (spicy) or marinara.

Red or white.

Extra virgin olive oil.

Sausage and fresh tomatoes.

Serve with garli and oil.

Serve with garli and oil.

Almond shell with smooth cream topped with blueberry sauce.

Thickened sweet cream molded and topped with aged balsamic reduction.