Fresh. Local. Personal.

Variety of seasonal toppings to choose from

Sticky wings glazed with pomegranate molasses

Shrimp, scallops, asparagus, pears; everything is good wrapped in prosciutto!  Drizzled with balsamic glaze...or not.

Chickpea flour flatbread

Family recipe full of garlic, lemon, parsley and Parmigiano Reggiano

Thinly sliced zucchini, eggplant, chicken, roast beef or ham stuffed and rolled with your choice of filling.

Made in summer with local tomatoes and with sundried tomatoes in winter.

Seasonal greens, fruit, vegetables, nuts and cheese served with white balsamic vinaigrette.

 Locally smoked pacific wild salmon is paired with traditional New England-style corn chowder made with fresh corn when in season.

 Roasted pears and butternut squash are pureed into a creamy soup without any cream.  The soup is topped with crumbled blue or goat cheese for a tangy contrast.

 This is the real deal direct from Rome.  Fettucine is cooked al dente and tossed with butter, Parmigiano Reggiano cheese, and pasta water.  No cream, no grilled chicken or shrimp, or anything else is added or necessary.  This simple pasta dish is especially delicious with dried pasta.  

 A super cheesy dish that is truly American yet has Italian origins made with any of the following cheeses: cheddar, blue, fontina, gouda, pecorino, goat, or jack. The pasta is small penne and the casserole is topped with toasted breadcrumb and baked till brown and bubbly.   Bacon can be added for extra decadence.

Made the traditional way with butter, wine, stock, cheese and the protein & seasonal vegetable of your choice.  

Rubbed with an espresso-spice mix, sear roasted to perfection and served with choice of compound butter, gastrique or sauce.

Pork Tenderloin butterflied and stuffed with Parmgiano Reggiano cheese and prosciutto and crusted with fresh rosemary sage & garlic.  Roasted, sliced & served with a reduced pan sauce.

 Thinly sliced chicken breasts sautéed and cooked in a sauce of chicken stock, lemon juice, thinly sliced lemons, capers, and parsley.  

 This dish is classic Southern Italian and is made with eggplant that is roasted in the oven for a lighter, more flavorful version.  

Garlic, butter, olive oil, parsley and shrimp or scallops

Dungeness crab and your choice of style: traditional with breadcrumbs, lemon, and green onions, spicy Asian, Cajun, or Southwest. You can choose a sauce to accompany the cakes if you like, or just eat them as is . . . they are delicious in whatever way you have them. 

Fresh seasonal salmon sear-roasted to desired doneness.  Served with choice of compound butter, gastrique or sauce

 A different twist on a favorite dish: sear-roasted firm white seasonal fish is topped with horseradish-garlic aioli and an arugula, parsley and lemon zest salad and served with roasted fingerling potatoes. 

 A classic Italian dessert made with ladyfingers dipped in espresso and brandy, and topped with mascarpone, whipped cream and cocoa powder.
 

 Panna Cotta (cooked cream in Italian) is a delightful alternative to custard.  It’s thickened with gelatin and can be made with all kinds of flavors.  Try pumpkin with maple syrup and toasted pecans, buttermilk with chestnut honey, or chile chocolate. 

 Gooey, rich dark chocolate brownies mixed with cream cheese and hazelnuts.  Serve warm with ice cream…..you’ll want a double batch!  Note: these brownies are also great with chunky peanut butter in place of the hazelnuts. 

 Your choice of fresh seasonal fruit goes into one of these classic American desserts.  Vanilla ice cream or whipped cream is always an optional side. 

 Chocolate cookie crust, cocoa powder, and bittersweet chocolate make this cheesecake decadently delicious.  You won’t want to share.
 

 Delicious and decadent classic French desserts that can be made in a variety of flavors: vanilla, lemon, coffee, and chocolate.