Tagliolini al granchio : Homemade beet tagliolini pasta served with fresh dungeness crab in achampagne cream sauce

Branzino Al Limone: Pan seared mediterranean seabass served with cherry tomatoes in a lemon sauce

Caponata: Sautéed eggplant, black olives, capers, onion, celery and tomato in a balsamic reduction served with toasted bread

Pollo Falcito: Sauteed chicken breast topped with spinach, caramalized onion and Gruyère cheese in a demi glace sauce