Roast duck, basted and stuffed with crimson colored blood oranges and fresh sage, served with a citrus-sage and Lillet reduction sauce.

Tuscan kale, lardo, and black summer truffles atop garlic, basil and anchovy crostini.

White and black sesame encrusted seared tuna steaks, topped with butter, sliced, and served alongside tender samphire greens.

An Italian grilled sandwich stuffed with porchetta, smoked scamorza cheese and caramelized onions on buttery golden bread.

Tender grilled baby octopus, seasoned with a simple lemon-sherry vinaigrette, is a classic Greek seafood dish perfect for summer.

A simple combination of heirloom tomatoes, creamy burrata cheese, fresh basil leaves and tender garlic blossoms.

Grilled marinated skirt steak, covered in a bright peppery mustard greens pesto with toasted pine nuts and garlic.

Lobster poached in a court bouillon of aromatic vegetables and herbs, and tarted up with elderflower liqueur.

Poached Eggs with creamed zucchini, asparagus and Hollandaise sauce on toasted Pumpernickel

Shrimp and Chorizo Fajitas with Chipotle Mayo, a sweet and tangy savoy cabbage slaw, on grilled flour tortillas.

Slow roasted Pork Bally Sliders with Wasabi-Ginger Mayo and a citrus red cabbage slaw. Big flavors for such a little slider.

Coq au Vin, a classic French fricassée of chicken, slowly braised in mushrooms, onions, pork fat, Armagnac, and red wine.

Guanciale Pizza with Mozzarella di Bufala has the Italian machismo you want in a thick crust pizza.

A deep dish pizza with a delicious focaccia-style crust, loaded with a tomato sauce made from sweet cherry tomatoes imported from Italy.

Sirloin sliders with sautéed mushrooms and creamy Béarnaise sauce.

Custard based vanilla ice cream with crème fraîche and a splash of Italian maraschino liqueur.

A classic French trifecta of eggs, cream, and cheese, set inside of a crispy duck fat and butter tart crust.

This fresh fig tart, glazed with lemon and apricot jam, has a mascarpone filling delicately perfumed with sweet marsala wine.

Italian Tuna and Scarlet mustard greens salad with capers, quail eggs, velour beans, and sweet vine ripened yellow tomatoes.

Somewhere between a fresh strawberry rhubarb pie and a white chocolate cheesecake, this delicious dessert finds its happy compromise.