Whole Fresh Fish – Branzino: Our #1 selling dish. Whole Mediteranean Branzino / SeaBass presented whole in French copper with a black & green olive, fennel risotto and market vegetables.
East Coast Salmon: Mild flavoured salmon topped with traditional pepperonata. Accompanied by an asparagus, melting leek-lemon-cilantro risotto and fresh market vegetables.
Filet de Boeuf: Classic tenderloin, very tender and lean. Served with a French 5 herb compound butter, Chef’s starch creation and market vegetables.
Fast & Slow – Lamb Duet: Quick seared large eye lamb rack crusted with rosemary gremolata, AND slow roasted lamb ribs. Accompanied with an Amarone cranberry-mint risotto.
La Tagliatta Fiorentina: Beef tenderloin sliced Florentine style with a Chianti onion jus, and rosemary-Fontina fonduta. Accompanied by our famous truffled mushroom risotto and charred Tuscan black kale.
Veal Tenderloin: 9 oz veal tenderloin poached in buttermilk & herbs then grilled. ‘Rossini’ truffled-foie cream sauce, served with a 3 root vegetable pave and market vegetables.
Venison Rack: Tender, sweet, lean and healthy. Agro-Dolce mirtillo (blueberry) sugo, chef’s starch and vegetables.