Etats-Unis

with caramelized pear, crumbled stilton cheese, toasted hazelnuts, balsamic vinegar, and a touch of hazelnut oil

tossed with chopped sweet and hot peppers, diced scallions, and a touch of butter

blue cheese soufflé garnished with a touch of finely diced chives

with organic frisée, cherry tomatoes, slivered red onion, and fresh basil; dressed simply with lemon and extra virgin olive oil

with roasted grapes, organic baby pea shoots, and a drizzle of balsamic reduction

served with a medley of haricots verts, oven roasted plum tomatoes, garlic, sautéed baby lettuce, and slivered red onions; dressed simply with a squeeze of lemon and extra virgin olive oil.

rolled and stuffed with greek feta and fresh basil; served au jus with white wine braised wild spring ramps and fresh porcini mushrooms.

with lobster, tiger shrimp, Dayboat sea scallops, pearl onions, spicy chorizo, artichokes, applewood smoked bacon, and saffron arborio rice

with slow cooked savoy and purple cabbage with fennel, onions, garlic, and fresh sage; served with parslied fingerling potatoes

served with an authentic chipotle sauce and roasted spring asparagus with a parsley, lemon, and garlic gremolata with crisped applewood smoked bacon

from extremadura

130 day aged raw cows milk from lombardy

semi-soft sheeps milk from the pyrenees

sheeps and cows milk from piedmont with nebbiolo grape must pressed rind

with caramelized rum sauce

with a warm soft center

with a dollop of freshly whipped cream