Gallery

Roasted quails and polenta
Anatra all’arancia (duck a l’orange)
Crab cakes with squash and beets

 

Fettuccine primavera
Lamb Chops with a Ragu of Fennels and Balsamic Reduction
Oysters with berry salsa
Roasted venison
Seafood salad with citrus dressing

Veal scaloppine

 

Appetizer menu