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CURLY PASTA IN CREAMY ALPINE FONDUE AND CHEDDAR SAUCE, TOPPED WITH CRISPY HERB CHEESE CRUMB

A HEARTY COASTAL STEW OF SCALLOPS, SHRIMP, CLAMS, AND HADDOCK SIMMERED WITH CHOPPED CELERY, TOMATOES, AND LEEKS IN A SAVORY WHITE WINE BROTH SERVED WITH BAGUETTE SLICES

PERFECTLY SEARED SCALLOPS TOPPED WITH CANDIED WALNUTS AND A DRIZZLE OF CHILI OIL. SERVED OVER A BRIGHT CITRUS COUSCOUS SALAD AND A WARM GREEN PEA PURÉE

WITH DARK CHOCOLATE SHAVINGS

CRISP ROMAINE TOSSED IN GARLICKY CAPER DRESSING, TOPPED WITH PARMIGIANO, PISTACHIOS, SUN-DRIED TOMATOES AND CRISPY CROUTONS

A TENDER VENISON FILET SERVED MEDIUM RARE WITH HERB-ROASTED RED POTATOES, BROCCOLINI, AND TOPPED WITH A FRESH WILD BERRY PURÉE

JUICY, MEDIUM-RARE RIBEYE BITES SERVED WITH A BOLD AND SPICY CHERMOULA HERB SAUCE OVER CREAMY RED POTATO MASH. FINISHED WITH A DOLLOP OF GREEK YOGURT

PISTACHIO-CRUSTED CHICKEN BREAST SEARED IN EVOO WITH PROSCIUTTO AND MOZZARELLA, SERVED OVER CREAMY RED POTATO MASH AND TOPPED WITH AN APPLE SALAD

CRISPY ON THE OUTSIDE, CREAMY INSIDE—SERVED WITH GARLIC HERB AIOLI AND MILDLY SPICY JALAPENO KETCHUP

LAYERS OF BURRATA AND ROASTED SQUASH WITH SMOKED GOUDA, PEPITAS, CARAMEL VINAIGRETTE, AND FRESH BASIL

TENDER SHRIMP SAUTÉED IN A CREAMY, MILDLY SPICY NORTH AFRICAN HARISSA SAUCE WITH ROASTED CHILI, GARLIC, PRESERVED LEMON, AND SUN-DRIED TOMATOES. SERVED OVER CRISPY POLENTA

CRUNCHY BAGUETTE TOPPED WITH SMOKED SALMON, HERBED MAYO, ARUGULA, PICKLED ONIONS, AND CRISPY CAPERS

HALF POUND OF FRESH MUSSELS, COOKED IN A SPICY CALABRIAN CHILI TOMATO BROTH WITH SUN-DRIED TOMATOES, PRESERVED LEMON, AND CHILI FLAKES SERVED WITH BAGUETTE SLICES

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A WARM, CRUSTY FRENCH BREAD WITH A DIPPING SAUCE OF ROASTED GARLIC CONFIT AND TANGY BALSAMIC VINEGAR

FRESH RAW TUNA IN A CALABRIAN MISO WITH QUINOA, CUCUMBERS, AVOCADO. TOPPED WITH GREEN MAYO DRIZZLE AND SESAME

JUICY WAGYU BEEF WITH WHITE CHEDDAR, SAVORY TOMATO JAM, HOUSE MADE PICKLE, AND HERB AIOLI ON TOASTED BUN --- SERVED EITHER MEDIUM OR WELL DONE

CREAMY RICE WITH FOREST MUSHROOMS, SOFT HERBS, RICOTTA, AND AGED BALSAMIC SWIRL

SLOW-BRAISED PORK SHANK SERVED OVER CREAMY, CHEESY POLENTA WITH ROASTED BABY CARROTS AND A RICH RED WINE REDUCTION