flavors of tuscany

Roast Eggplant with Basil

on Slow Roasted Tomato & Ficelle Crisps

Sourdough Bruschetta

with Roasted Lamb, Tomato, & Mint

Pastrami Cured Salmon

with dijon tossed field greens, sliced boiled egg & a bacon emulsion

Salad of Belgian Endive, Radicchio and Watercress

Pan Roasted Grouper

with beluga black lentils, oven dried tomatoes, olives and lemon caper sauce

Cappuccino Creme Brulee