| Asparagus with Orange Hollandaise Balsamic Glazed Brussels Sprouts with crispy pancetta and garlic Baby Artichokes in Caper-Mint Vinaigrette grilled baby artichokes draped in a savory sauce of capers, fresh mint, anchovy and lemon Roasted Fennel with a Warm Tomato Dressing cherry tomatoes simmered in red wine complement sweet and savory roasted fennel Cauliflower and Brie Risotto roasted cauliflower blended with brie cheese and topped with toasted almonds Verdure Cotte broccoli rabe and Swiss chard braised tender with garlic and a touch of red pepper Braised Leeks Gratinee tender braised leeks with melted gruyere Sugar Snap Pea and Asian Pea Pods tossed with butter, basil and pearl drop tomatoes Zucchini Julienne with toasted almonds and pecorino shavings Braised Fennel Salad a delicious melange of crisp sweet fennel, garlic and a dash of chile Asparagus Romagna dressed with marsala zabaglione and shaved pecorino Apple Potato Gratin Red Bliss potatoes and Rome apples layered with Gruyere cheese and cream Cauliflower and Cheddar Gratin crisped with horseradish crumb topping Risotto alla Milanese (perfect with Osso Bucco) Rosemary-Lemon Potatoes with cured black olives Roasted Garlic Mashed Potatoes Ricotta and Olive Mashed Potatoes Roasted Root Vegetables parsnips -- carrots -- beets -- whole garlic cloves |
