Fruits de Mer Platters Fresh Oysters

A selection of Oysters, Mussels, Clams and Prawns

Marinated Mussels

Little Neck Clams

Chilled Hawaiian "Kauai" Prawns

Cuvée of Olives

Hummus with Tahini and House Made Pita Bread

Roasted Baby Beets with Pecorino Cheese

Papas Bravas with Aioli and Chives

Lamb Dolmas with Currant and Mint Vinaigrette

Chorizo and Saffron Arancini with Moroccan Tomato Sauce

Grilled Figs with Gorgonzola, Walnuts and Port Wine Syrup

Medjool Dates Wrapped in Bacon with Parmesan Cheese

Celery Root Remoulade with Chives

Butternut Squash Soup with Crème Fraîche, Candied Walnuts and Walnut Oil

Baby Mixed Greens with Herb Goat Cheese Crouton and Mustard Vinaigrette

Butter Lettuce Salad with Toasted Walnuts, Blue Cheese and Fines Herbes Vin

Crispy Duck Leg Confit with Roasted Pears, Endive and Mustard Vinaigrette

Iron Skillet Roasted Mussels with Lemon-Herb Butter

Oven Roasted Moroccan Spiced Prawns with Scallions and Lemon

"Israeli Cigars": Crispy Phyllo filled with Potatoes, Caramelized Onion and

Grilled Chicken Skewers with Feta Cheese and Pickled Red Onion

Zibibbo Charcuterie and Fromage Board with House Cured Meats and Artisan Ch

Butternut Squash Tortelloni with Sage, Brown Butter and Kurobuta Ham

Wild Mushroom Risotto with White Truffle Oil and Parmesan Reggiano

House Made Gnocchi with Spicy Lamb Sausage, Broccoli Rabe and Soffritto

Wild Mushroom Pizza with Fresh Thyme, Parmesan Cheese and Black Truffle Oil

Fall Apple Pizza with Thyme and Gorgonzola Cheese

Chorizo Pizza with Balsamic Roasted Onions and Quail Eggs

Puttanesca Pizza with Peppers, Olives, Chilies, Anchovies and Tomato

Monday

Suckling Pig with Watercress Salad, Cracklings and Citrus-Pepper Vinaigrette

Tuesday

Thyme Roasted Rabbit Legs with Grilled Polenta, Rabbit Chorizo, French Beans and Carrot Jus

Wednesday

Herb Roasted Top Sirloin with Polenta, Red Onions, Tomatoes and Basil

Thursday

Roasted Leg of Lamb with Stew of Chick Peas, Eggplant and Tomato

Friday

Rack of Veal with Roasted Fingerling Potatoes, Garlic and Fennel

Saturday

Air Dried Roast Duck with Roasted Figs, Sautéed Radicchio and Orange Gastrique

Sunday

Pepper Crusted Prime Rib with Toasted Garlic, Fingerling Potatoes and Romesco Sauce

Rosemary and Lemon Marinated Chicken with Warm Potato and Lettuce Salad

Pomegranate Molasses Glazed Pork Loin with Garlic-Olive Oil Mashed Potatoes

Grilled Atlantic Salmon with Artichoke Barigoule and White Beans

Roasted Alaskan Halibut with Creamy Cauliflower, Wild Mushrooms and Red Win

Game Hen "Grilled Under a Brick" with Delicata Squash, Red Rice and Pomegra

Grilled Skirt Steak with Summer Squash, Cipollini Onion and Salsa Agresto

Grilled Rib-Eye with Sautéed Spinach, White Beans and Preserved Lemon

(Please allow approximately 45 minutes for preparation)

Sicillian Style Sausages with White Beans Ucceletto Style and Charred Onion

Red Wine Braised Beef Ribs With Baby Carrots. Turnips and Onions

Valencia Style Paella with Chicken, Chorizo, Prawns, Mussels and Green Bean

Braised Veal Breast with Roasted Apples and Escarole

Whole Roasted Mediterranean Sea Bass with Sweet Pepper Stemperata

Garlic-Olive Oil Mashed Potatoes

Soft Polenta with Shaved Parmesan Reggiano

Roasted Brussel Sprouts with House Made Pancetta and Sage

Sautéed Pole Beans with Tomato and Thyme

Roasted Delicata Squash with Cinnamon-Thyme Butter

Sautéed Spinach with Currants and Toasted Pine Nuts

Platter of Seasonal Vegetables