Raw Mediterranean Branzino with citrus dressing, and Extra Virgin Olive Oil

Fuyu Persimmon with fresh imported burrata

Organic lentil soup with fresh julienne spinach

Pear salad with sliced fennel topped with toasted pistachio in a light sherry vinaigrette

Mixed seafood salad served warm with bell peppers and Kalamata olive in a lemon dressing

Homemade taglioni with a creamy lemon and Parmigiano Reggiano sauce

Fresh Homemade Butternut squash Ravioli in a light butter and sage sauce

Imported Dover Sole in a lemon-caper sauce served with broccolini and roasted potatoes

Five hours braised beef boneless short ribs in Barolo wine reduction served on a bed of risotto al Parmigiano