I cook with love and purpose—turning simple ingredients into memorable meals that bring people together.

Burrata con Pomodorini e Basilico - Creamy burrata with roasted cherry tomatoes, basil oil, and crostini

Dual Bruschetta - 1. Fresh and roasted tomatoes with garlic, basil, mozzarella pearls, aged balsamic, and parmesan crisp. 2. Shaved fennel with Prosecco-macerated melon, basil, mint, whipped ricotta, crispy prosciutto, and pickled pearl onions

Tagliatelle con Le Noci e Pecorino - Handmade tagliatelle tossed with walnut sauce, sweet butter, chicken stock, pecorino, EVOO, and fennel fronds

Tortelli di Zucca alla Mantovana - Pumpkin and amaretti-filled pasta served with sage brown butter and Parmigiano foam, crispy sage, Parmigiano, and dollops of mostarda

Market Fish - Fresh seasonal selection with lemon-herb butter, roasted asparagus, pickled pearl onions, and mushroom brodo. Garnished with fennel fronds and frisée salad in lemon vinaigrette

Filet Mignon - Garlic-herb butter-finished prime filet with Chianti reduction, truffle potato purée, and gremolata crumbs

Tiramisu Classico - Traditional espresso-soaked ladyfingers with mascarpone cream and cocoa

Affogato e Biscotti - Pistachio gelato with espresso (regular or decaf), shaved chocolate, and biscotti

Chef’s favorite selection of fresh local bread served with whipped honey and olive oil, dipping oil, and lemon whipped ricotta

Braised Pork Belly crostini - local ciabatta, cider glaze, pickled mustard seed, fennel, fresh herb finish,

Charred Corn Fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro cilantro

Chestnut & Wild Mushroom Bisque - Truffle crema froth, crispy shallot, and chives

Market Fish - Served with braised cabbage, blistered tomatoes, English peas, and asparagus. Finished with chimichurri and fennel-arugula salad

Grilled or Seared Market Fish (Swordfish, Mahi, or what is market selection at time) : over parsnip puree, roasted tri-color cauliflower, pistachio-pesto, finished with a sundried tomato buerre blanc, and microgreens

Tiramisu Classico - Traditional espresso-soaked ladyfingers with mascarpone cream and cocoa

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Chicory Canapés - Endive or radicchio leaves filled with babaganoush, roasted carrot brunoise, pomegranate seeds, pickled onion, EVOO drizzle, and balsamic glaze

Burrata con Pomodorini e Basilico – creamy burrata with roasted cherry tomatoes, basil oil, and crostini

Cauliflower Velouté — slow-roasted cauliflower, sharp cheddar, black pepper crisp, chive

Classic Caesar - parmesan Frico, radish, baby romaine, lemon anchovy dressing

Charred Kohlrabi Steak with Citrus-Miso Glaze Thick-cut kohlrabi seared and glazed with yuzu–miso. Served with sesame–ginger soba (GF buckwheat), pickled daikon, and crispy kale

Charred Cabbage with Black Garlic & Hazelnut Gremolata Seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata

Deconstructed Black Forest Cake - Dark chocolate sponge, cherry gelée, kirsch-soaked cherries, almond crunch, and whipped cream

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Baked Feta - roasted tomatoes, olives, and herbs, served with warm flatbread

Whipped Feta with Warm Pita - Creamy whipped feta topped with olive oil, lemon zest, and oregano, served with warm pita and seasonal vegetables for dipping

Classic Greek Salad – Crisp romaine, marinated olives, cucumber, tomato, red onion, feta, and oregano vinaigrette

Lemon Orzo Soup - A comforting Mediterranean-style orzo soup with vegetables, bright lemon, fresh dill, and a light broth that sets the tone without feeling heavy

Petite Beef Tenderloin & Chef’s Market Fish – Seared petite tenderloin paired with the chef’s selection of Mediterranean white fish, served over truffle mashed potatoes and crispy Brussels almondine. Finished with a light saba reduction

Bone-In Lamb Loin - with roasted root vegetables, pomegranate molasses, and charred broccolini

Olive Oil & Citrus Cake with Mascarpone Cream and candied lemon

Warm Wildberry Crumble – Seasonal berries baked beneath an almond-oat topping, served with Greek yogurt semifreddo and local honey drizzle. (Prepared GF)

Cucumber Roulade “Faux Lox” - Thin cucumber ribbons rolled with smoked salmon, plant-based cream cheese, dill, capers, and red onion. Finished with GF gremolata crumbs

Chicory Canapés - Endive or radicchio leaves filled with babaganoush, roasted carrot brunoise, pomegranate seeds, pickled onion, EVOO drizzle, and balsamic glaze

Butternut Squash Soup - Silky puree with cashew-coconut crema, spiced pepitas, chili oil, and herb oil

Wild Mushroom Risotto - Arborio rice with wild mushrooms, cashew cream, thyme, truffle oil finish. Garnished with crisped herbs

Grass-Fed Beef Tenderloin - Roasted parsnips over Yukon Gold puree, red wine reduction, charred shallots

Market Fish - Served with braised cabbage, blistered tomatoes, English peas, and asparagus. Finished with chimichurri and fennel-arugula salad

Chocolate Avocado Mousse - Silky dark chocolate mousse made with avocado, cocoa, vanilla, agave, and coconut milk. Topped with whipped coconut cream, candied pecans, a bourbon caramel drizzle, and finished with a crisp cocoa rice crunch

Cider-Glazed Pear & Apple Galette - Rustic galette with a golden gluten-free crust, filled with cider-glazed pears and apples. Served warm with a dairy-free vanilla bean crème anglaise, dusted with powdered sugar, and finished with fresh mint