DeCecco hat shaped pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano reggiano

DeCecco tubular pasta, vodka, pink cream, fresh basil, parmigiano reggiano

Veal, pork and beef ragout tossed with penne pasta, shaved parmigiano reggiano

Pan seared, lemon beurre blanc sauce, served with asparagus and wild rice.

Pan seared fresh Mediterranean sea bass filets, lemon sauce, served over mixed vegetable Israeli couscous

Fresh Canadian filet, pan seared, served with zucchini noodles tossed with basil walnut pesto, grape tomatoes

Morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

Egg-battered monkfish medallions and pan seared shrimp in a lobster reduction, sauteed spinach, potato puree

Three jumbo shrimp stuffed with lump crab and sea scallops, saffron lobster reduction with grape tomatoes served with spinach-cauliflower and potato mash

Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, potato puree.

Egg-battered chicken breast layered with Parma prosciutto and Fontina cheese served over spinach, demi-glaze.

Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano.

Six-hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction.

8-ounce barrel cut filet mignon, pan-seared, gorgonzola mushroom cream sauce, potato puree,

14 oz of Choice Angus beef crusted with garlic and gorgonzola served with broccoli rabe and potato puree.

Slow roasted in a Rioja sauce with carrots and pearl onions served with cauliflower spinach potato mash.