5-Course Menu

Caprese Salad, Imported Buffala Mozzarella, Basil, Vine Tomatoes & Apple Vinegar Marinated Peaches
Field Green Salad, Caramelized Walnuts & Granny Smith Apples, Red Wine Vinaigrette
Homemade Prosciutto Stuffed with Mixed Greens Salad with Parmigiano Shavings
Cinnamon & Tomato Lobster Bisque with Sherry & Paprika
Baked Goat Cheese & Arugula Salad, with Pine Nuts & Candied Red Onion
Mix Blend with Cannellini Beans & Pesto Salad
Fennel & Orange Salad, Mache, Poppy Seed Vinaigrette
Semolina Gnocchi, Spicy Basil Marinara & Crispy Parmigiano
Potato Gnocchi, Sage Butter & Brown Sugar
Asparagus, Pecorino & Pancetta Risotto
Ricotta, Spinach & Nutmeg Ravioli, Basil Marinara
Citrus Cured Salmon, Homemade Caper Mustard, Spicy Microgreens
Cured Meats Antipasto with Prosciutto, Sopressata & Assorted Italian Cheeses
Smoked Trout, Endive Salad, Fingerling Potatoes
Roasted Beets, Mache Salad, Goat Cheese & Toasted Walnuts

Baked Monk Fish with Cilantro Tomato Salsa & Kalamata Orzo
Grilled Duck Breast, Cajun Spices, Cranberry Couscous
Rabbit Ragu , Handmade Pappardelle
Breaded Baked Cod with Fresh TomatoSalsa
Wasabi & Honey Coated Wild King Salmon, Vegetable Lentil Stew
Italian Spice Coated Roast Pork Tenderloin, with Candied Fennel Broth & Apple Butter
Cornish Game Hen Encrusted with Turkish Pistachios & Honey, Cardamom Glazed Apricots
Blackberry Dijon Coated Wild King Salmon Filet with Creamed Leeks & Mushrooms
Prime Cut Grilled Filet Mignon, Garlic Whipped Potatoes, Ginger Dusted Asparagus
Rosemary & Mint Rubbed Rack of Lamb with Dried Fruits & Potato Au Gratin
Tea Leaf Coated Big Eye Tuna Steak, Toasted Sesame & Bok Choy
Scallops, Sweet Cream Corn & Truffle Mousse