Tuscany 

Thick cut herb brined pork loin finished on the grill with a honey truffle glaze, roasted root vegetables, garlic mashed potatoes with a whole grain mustard brandy sauce.

Grilled lamb chops with sauteed roasted root vegetables and a shallot vinaigrette.

Pan seared sea bass served over a bed of fresh seafood risotto, with mascarpone cheese and a cherry tomato buerre blanc.

Free range chicken breast, served with spaghetti pasta, mushrooms, red bell peppers, tomatoes, green olives and served with an orange cream sauce.

Quail grilled over mesquite with green grapes and smoked bacon in an orange sherry reduction, served with spinach malfati, butternut squash, gnocchi, cherry tomatoes, artichoke hearts, and roasted red bell peppers.

Grilled skewered fresh vegetables and eggplant topped with mozzarella served with risotto primavera.