-Soup- Roasted Pumpkin and Orange Puree

-Appetizer- Lamb Fricase and Leak and Garlic Focaccia.

-Pasta- Agnolotto in parmesan shell serveds with butter sage cream.

-Main-

Saltimbocca alla Romana
rolled Veal escalopes garnished with prosciutto,sage and lemon served with baked cauliflower turmeric florets

-Dessert-  Lime truffles on lemon crème caramel sauce.

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-Soup- Fire Roasted Sweet Pepper with house croutons.

-Appetizers- Hand cut Beef Tartare on a crispy crouton with tapenade trio of (shallots/olives/capers) served with a fresh fennel, orange and raisin salad.

-Pasta- Fettuchinne Marsala with Portobello mushrooms in jus cream sauce with shaved truffle.

-Mains- Spetsofia served with sweet and sour fire roasted pepers topped with Apulian oragne oil and fresh semolina bred.

-Dessert-

Wine-scented zabaglione, served with an amaretto crumble and fresh baked shortbread

Soup- Curried Chic Pea and Basil

-Salad- Pear and Arugula with shave Parmigiano

-Appetizers- Ravioli duet
Verde with spinach ricotta and Parmesan then a rich egg yolk ravioli with caramelized sweet onions and gorgonzola.

-Entrée -  Frois Gras pan seared and serve atop a Avgolemono sauce with sauteed seasonal greens.

-Main- Roast Beef Brisket Bourguignon slow roasted traditional favorite with root vegitables in a rich red wine jus.

-Dessert- White wine poaced pear with must crumble with vanilla bean gellato.