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Polenta with Oyster Mushrooms and Taleggio

Burrata with Heirloom Ugly Tomatoes and Basil

Octopus with Gigante Beans, Celery, Olives and Tomatoes

'Whole' Pacific Ocean Prawns Pan Roasted with Course Sicilian Sea Salt

Braised Artichoke in Extra Virgen Oil, Garlic and Mint

Roasted Free-Range Quail Stuffed with Sausages and Mushrooms in Port Wine and Figs

Pancetta Wrapped Organic Chicken Livers with Red Onion and Balsamic Reduction

Radicchio, Endive and Arugula Salad with Shaved Parmigiano

Baby Spinach with Beets, Caramelized Walnuts, and Cabrales Cheese

Umbrian Farro with Cranberries, Marcona Almonds, Pumpkin Seeds, Micro Greens and Fontina Cheese

Sardinian Pasta with Housemade Berkshire Pork Sausage in Tomato Sauce with Pecorino

Housemade Squid Ink Linguine with Whole Prawns and Cherry Tomatoes

Housemade Green Apple, Ricotta and Cinnamon Ravioli with Pecking Duck Ragu

Housemade Ewe Ricotta and Spinach Gnudi with Asiago Cheese

Housemade Tagliatelle with Beef and Veal Ragu

Oven Roasted 'Whole' Mediterranean Sea Bass with Asparagus

Roasted Free-Range Poussin with Paprika, Rosemary and Peppers

Sicilian Pistachios Crusted Roasted Rack of Lamb with Red Wine Reduction and Cauliflower

Braised Rabbit with Olives, Capers, Prosciutto and Rosemary with Polenta Crostini

48 oz Painted Hills Bone-In Ribeye with Roasted Potatoes

Roasted Potatoes

Grilled Asparagus

Cauliflower with Olives