| Seared Sea Scallops nestled on herbed white bean puree, sprinkled with crispy pancetta Seared Ahi Salad fresh Asian vegetables and rice noodles with wasabi vinaigrette and crispy wontons Asparagus and Gruyere Souffle Pissaladiere Nicoise savory tart of caramelized onions, cured black olives and white anchovies Provencal Tomato Tart slow-roasted tomatoes on puff pastry, with shaved Parmigiano-Reggiano Wild Mushroom and Gruyere Tart savory pastry slathered with marscapone, caramelized onions, wild mushroom saute and melted gruyere Butternut Squash Ravioli hand-made ravioli in a wine-sage cream sauce sprinkled with toasted hazelnuts Butternut Squash Risotto roasted squash sauteed with pancetta, tossed with Parmigiano-Reggiano Scampi Risotto shrimp sauteed in garlic, white wine and ruby Treviso Lobster Risotto creamy tomato-infused risotto crowned with fresh lobster meat Cauliflower and Brie Risotto roasted cauliflower blended with brie cheese topped with toasted almonds Lobster Macaroni and Cheese fresh lobster meat in creamy mascarpone and fontina Mussels and Chorizo in Saffron-Garlic Broth plump, sweet mussels spiced with chorizo served with hot crusty bread to soak up the delicious broth Calamartini lightly marinated squid salad with cured black olives served in a martini glass Mango and Brie Quesadilla with a lime and green chile dipping sauce Caprese Divoona creamy burrata layered with pesto, slow-roasted tomatoes and toasted pine nuts Roasted Ruby Beet Salad roasted beets, shaved fennel and radicchio herbed goat cheese, toasted pine nuts in a tarragon vinaigrette |
