nestled on white bean puree, drizzled with truffle oil
Bacon-Wrapped Quail
stuffed with goat cheese, glazed with a balsamic reduction
Oysters Gratinee
plump oysters lightly baked with bacon, tomatoes and tarragon
Gnocchi Gorgonzola
hand-made "pillows" bathed in creamy gorgonzola sauce
Tortelloni Bolognese
hand-made pasta, stuffed with sauteed chicken, mortadella and parmesan,
bathed in a rich chicken brodo
Spaghetti alla Carbonara
in authentic Roman fashion -- without heavy cream
Butternut Squash Risotto
roasted squash sauteed with pancetta, tossed with Parmigiano-Reggiano
Mango and Brie Quesadilla
with a lime and green chile dipping sauce
Bistro Artichoke
stuffed with piquant French cheese,
drizzled with wine-shallot reduction
Provencal Tomato Tart
slow-roasted tomatoes on puff pastry,
with shaved Parmigiano-Reggiano
Rosemary Grilled Shrimp
marinated in home-made limoncello and grilled on rosemary skewers
Caprese Divoona
luscious buffalo mozzarella layered with pesto,
slow-roasted tomatoes and toasted pine nuts
Golden Beet Salad
roasted golden beets tossed in shallot vinaigrette and
served in treviso "boats"
Vegan
Seviche Tostaditas
marinated scallops, shrimp, salmon and snapper on mini tostadas
Calamar-tini
lightly marinated squid salad with cured black olives
served in a martini glass
Asparagus Risotto with Crispy Garlic
asparagus puree adds silken smoothness
Vegan
Pork Confit
slow-cooked, herb-infused, melt-in-mouth delicious
Quail Eggs and Chive Blinis
served with crème fraiche and salmon caviar
Goat Cheese Torta
creamy goat cheese layered between fresh pesto and fig jam
