Papparedelle with duck ragu
Sea bass with shiitake mushrooms and tuscan kale in garlic shiitake broth
Robiola cheese and maitake mushroom frittata
Tagliata di Manzo
Tuscan sliced NY strip steak over baby arugula with shaved parmigiano, extra virgin olive oil and lemon
Orange olive oil cake with sweet sour cream sauce
Grilled swordfish tacos with mango salsa, sliced avocado and cilantro-buttermilk dressing
Seared tuna with whipped sweet potatoes, braised swiss chard and maple chipotle sauce
Crostini di fegato
Crostini with chicken liver paté
Red wine poached bosc pear filled with mascarpone and pistachios
Pan-roasted chilean sea bass over tomato fondue
Roasted brussel sprouts with pancetta
Heirloom tomato salad with meyer lemon basil vinaigrette
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