Steamed Artichoke
with sea salt, lemon and EVOO

Poached Pear Salad
with watercress, pistachio crusted goat cheese, and white peach honey vinaigrette

Red Beet-Infused Tagliatelle
with roasted garlic pesto, broccoli rabe, spinach, and heirloom cherry tomato

Pan Roasted Halibut
with roasted potato, tri-color cauliflower, roasted bell pepper, sundried tomato sauce, pickled lemon

Oven Baked Assorted Berries
with streusel topping, served with strawberry gelato