Stuffed with Mozzarella and Green Peas with Tomato Velouté

with Shrimp, Avocado, Red Onions, Crispy Tortilla Strips and Spicy Tomato Broth

Baby Spinach with Crispy pancetta, Red Onions, Parmesan Cheese and Red Wine Vinaigrette

in Lemon Dressing with Fried Goat Cheese

Handmade Red and Black Ravioli Filled with Lobster, Shrimp & Vegetable Root in Saffron Cream

Pumpkin Puree and Walnut Filled Ravioli over Tomato Velouté with Crispy Sage and Butter Sauce

with Veal Ragout, Gaeta Olives, Pine Nuts and White Wine Burr Blanc

with Potato Duchess, Sauteed Spinach and Red Wine-Rosemary Au Jus

Marinated in Garlic and Rosemary served Tuscan Style with Cherry Tomatoes, Garlic, Rosemary and Sautéed Broccolini (Serves Two Guests)

with Port Wine & Shallot Confit, Roasted Fingerling Potatoes and Fried Brussel Sprouts with Pancetta

over Grilled Asparagus with Red and White Grape Champagne Sauce

over Fennel Gateau with Salsa Verde

with Shrimp, Scallops, Salmon and Chilean Seabass over Quinoa with Garlic Bread

over a Roasted Carrot & Parmesan Risotto with Fried Carrots