Baked on the half shell with spinach, radicchio, goat cheese, touch of Pernod

Crispy and tender, creamy ponzu sauce

Spanish octopus, olive oil and lemon served with a cannellini bean, fresh tomato, red onion, and arugula salad

Escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

Pulled pork, Jicama tomato and avocado salad, coffee barbecue sauce

Ahi tuna, Asian pears, ginger, soy sauce, sesame oil, wasabi aioli, cucumber

Egg battered eggplant slices rolled with ricotta and parmigiano, pomodoro sauce

Angus meatballs, plum tomato sauce, fresh ricotta

Baked with red bell pepper, onion, bacon, garlic butter

Fresh blue point oysters, lightly battered, caper aioli

Pan seared sea scallops, roasted pepper coulis, served with veggie medley black rice

Fresh Canadian Salmon grilled, served with zucchini “pasta” tossed with basil-walnut pesto, grape tomatoes

Pan seared, fresh Mediterranean sea bass filets, lemon wine sauce, served with vegetable Israeli couscous

Lobster filled ravioli in a light cream sauce with chopped fresh tomato, peas, prosciutto

Potato gnocchi, roasted butternut squash, broccoli rabe, pumpkin seeds, olive oil and garlic, vegan parmigiano

Scallop and crab stuffed lobster tail, two jumbo scallop and crab stuffed shrimp, lemon beurre blanc sauce, served with asparagus and potato puree

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

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

Herbed bread crumb and Dijon crusted Australian lamb rack, green peppercorn cognac sauce, asparagus roasted potatoes

Pan seared 8 ounce Angus filet mignon topped with shrimp, champagne sauce, served with a portobello mushroom stuffed with gorgonzola and spinach and potato puree

14 oz Angus NY Strip, gorgonzola crusted served with sautéed broccoli rabe, potato puree

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

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