marinated spanish octopus salad with celery root, carrots, and cherry tomatoes

organic Salmon filet, marinated in white vinegar, topped with potatoes, cherry tomatoes,

red onion fresh basil & orange

fresh Monterey Calamari, stuffed with olives, escarole, anchovies & bread crumbs, drizzled with potato leek sauce

steamed washington mussels topped with heirloom green tomatoes, basil & lemon. Served with crostini di verdure.

mixed organic greens with Fresh, wild Shrimp from the golf of mexico

and parmigiano in A balsamic vinaigrette

paccheri with monkfish from maine & cherry tomatoes, capers & olives, sautéed in a white wine sauce

gnocchi with spare rib  Sauce & italian dried ricotta

pappardelle with fresh wild crabmeat, tomatoes & garlic

casarecce with fava beans, pancetta & red onion

Fresh raw, Ahi Tuna, from the pacific Islands, lightly seared in a pistachio crust,

and drizzled with a balsamic/mustard vinaigrette

thinly sliced beef, lightly sautéed with hot pepper, cherry tomatoes & arugula

wild Halibut, sautéed with mushrooms and black truffle

Pork-loin filet, cooked in a pan with brandy flambe’, local mustard & cream

Home-made Italian cake with ricotta & chocolate

Home-made tiramisu' with layers of savoiardi soaked in crema of limoncello (Italian lemon liqueur), with mascarpone.

Home-made flourless chocolate cake with organic dark chocolate and a raspberry-cream center