• Aglio e olio and pepperoncino, garnished with fried leeks and dusted with grated Pecorino Romano
  • Kalamata olive tapenade, seared sea scallops; side salad of fresh Mache and crispy pancetta, and a delicate lemon-pepper vinaigrette
  • Light braised leek brodetto and dotted with oven dried tomatoes and asiago crisps “Frico”
  • Roasted halibut fillet with sautéed endive and escarole; finished with a sherry wine Beurre Blanc
  • Statler chicken breast sautéed with garlic, capers, olives and pine nuts; dotted with basil pesto and freshly grated Pecorino Romano
  • Arugula pesto sauce, molten ricotta cheese and basil
  • Roasted red pepper pesto, toasted almonds and Vermont goat cheese