Roasted Quails Stuffed With Dried Fruits & Walnut Served Over Creamy Polenta Drizzled With A Pomegranate Reduction

Char-grilled 10 Ounce Strip Steak Served Sliced Over Arugula & Cannellini Bean Salad Finished With Shaved Parmigiano & Aged Balsamic Vinegar Glaze

Fresh Charbroiled Salmon, Calamari & Jumbo Shrimp, Drizzled With A Tangy Lemon Herb Vinaigrette, Served With Garlic Mashed Potatoes

Rilled Atlantic Swordfish Served Over An Eggplant, Capers, Pine Nuts, Tomatoes & Olive Caponata

Sauteed Monkfish Medallions Topped With Sage & Prosciutto In A White Wine Pan Sauce Accompanied With Spinach

Italian Sea Bass Poached In White Wine, Artichoke, Sage & Cherry Tomatoes Served Over Garlic Mashed Potatoes

Sauteed Jumbo Shrimp & Sea Scallops Cooked In A Light Tomato Sauce With Black & Green Olives

Braised Wild Boar Bolognese Made With Fresh Tomatoes & Rosemary Finished With Parmigiano

Wild Mushroom Sauce Infused With Truffle Oil, Sprinkled With Tuscan Pecorino Cheese & Walnuts

House Cured Pancetta Cooked In A Spicy Tomato Sauce, Served With Rustic Rigatoni Tossed With Freshly Grated Pecorino