Dinner

Traditional meat sauce made with ground filet mignon, tomato basil sauce

Tomato and basil sauce with a touch of Absolute Vodka and cream.

Fresh tomato and basil sauce.

An array of fresh seafood consisting of shrimp, scallops, clams and mussels in a garlic fresh tomato basil sauce.

Hat-shaped pasta sautéed with sweet sausage, Tuscan beans, broccoli rabe and a touch of tomato.

Sauteed with chicken in a melody of seasonal vegetables and herbs in a light garlic tomato basil sauce.

Sauteed spinach and garlic with fresh plum tomato and feta cheese in a light chicken broth.

Served in a porcini mushroom sauce.

Served in a pink sauce, garnished with steamed lobster meat and tri-color pepper.

Homemade pasta sheets layered with meat and cheese.

Encrusted with black & white sesame seeds, over grilled asparagus, wasabi mashed potatoes

over broccoli rabe and citrus sauce.

garnished with mussels and clams served in a lemon juice.

over wilted spinach and sundried tomato

with lump Maryland crabmeat

encrusted with horseradish breadcrumb crust.

over a creamy white bean Provencal.

Jumbo Shrimp Grilled with fresh basil, scallion and lemon.

sauteed in a plum tomato basil broth

Sauteed with fresh herbs, served over a wild mushroom risotto

Sauteed chicken breast over polenta with a sundried tomato exotic mushroom sauce

Topped with Maryland jumbo crabmeat, asparagus, roasted pepper and mozzarella

Sauteed with mushrooms in a Marsala wine sauce

With spinach and lobster in a garlic lemon sauce

Free range chicken breast topped with zucchini, roasted pepper, shrimp and melted brie

grilled and served with wild mushroom.

with spinach and fontina cheese in a demi-glace.

with red chile onions.

topped with Roquefort cheese butter.

encrusted with parmesan herb crust.

sautéed onions, vinegar peppers, potatoes in a garlic white wine

served with wild mushrooms in a Marsala wine brown sauce.

served with wild mushrooms in a Marsala wine brown sauce.

Stuffed with Parma prosciutto, mozzarella and spinach

Oven roasted, thinly sliced with ratatouille, smashed potato in a moral mushroom sauce

Marinated and grilled, sliced thin over caramelized onions with dried fruits and a port demi-glace .

Roasted with exotic mushrooms, apricots and caramelized onions.

Roasted and served over a cranberry walnut couscous and pomegranate mustard jus reduction, topped with fresh berries.