Trota Impanata

Lightly breaded Rainbow Trout topped with fresh Sauteed Spinag,Roasted Garlic, and drizzled with sweet Balsamic Vinegar Glaze

Pappardelle con Funghetti e Piselli

Ribbons of pasta tossed with Wild Mushrooms, Fresh Peas, Pearl Onions, Italian Butter and Sage

Linguine con Tonno

Pasta with Fresh Grilled Tuna, Roasted Tomatoes, and chopped Basil

Filetto di Vitello Rossini

Twin Medallion of Milk fed Veal topped with Pate du Fois Gras, Black Truffles, and Perigordine Sauce

Pollo con noci e Fichi

Free-range Chicken, Figs, Walnuts, and Armagnac Sauce

Costata di Vitello Valdostana

Veal Chop stuffed with Prosciutto di Parma, Fontina Cheese in a Pink Peppercorn Sauce

Branzino con Finocchio

Sea Bass topped with Beef Tomatoes, Smoked Maine Mussel in a light Saffron Sauce

Poached Salmone al Vapore

Fresh Salmon served with a relish of Yellow Tomatoes, Radicchio and Cucumber, in a sauce of Extra Virgine Olive Oil, Lemon, and Fresh Dill