fresh ricotta stuffed shells with a plum tomato and basil sauce

Fresh sole fillet with a lemon, butter, and white wine sauce

Potato gnocchi with broccoli rabe, sausage, white beans, garlic, olive oil, and pecorino romano

braised short ribs baked into puff pastry with a spinach and mushroom stuffing and topped with gravy

a 14oz prime rib seared with a garlic and rosemary crust.  Served with yukon gold parmesan mashed potatos

slow roasted pork served on soft griddled masa corn cakes with  black beans, shredded lettuce, pico de gallo, roasted potato, Mexican cheese, and cilantro.

with Brown Butter, Scallions, and fresh grated Pecorino Romano

PEI Mussels and Shrimp in a Tomato, Garlic, and Wine sauce served over Cappellini