• Baby spinach salad, drizzled with warm wild mushroom, vinaigrette and shaved grana padano.
  • Grilled shiitake mushroom caps and arugula salad and shaved ricotta salata
  • Asiago cream sauce with fresh fava beans, sage and ptarmigan region crisps
  • Veal saltimbocca and marsala wine sauce
  • Sautéed in brown butter thyme sauce and served next to a saffron risotto cake; drizzled with taleggio fonduta.
  • Warm sautéed mushroom and balsamic vinaigrette tossed with fresh greens and red onions
  • Sautéed with crisp sugar snap peas, onions and Parmesan in a light white wine sauce
  • Grilled Sirloin served with brown butter and sweet peas