V

topped with parmesan reggiano

V

with slivered almonds on a bed of arugula and topped with prosciutto

V

goat cheese, mission figs, with arugula greens and a homemade lemongrass lemon curd dressing

V

a blend of cheddar and parmesan cheese with fresh elbow pasta

V

with cherry tomatoes and porcini mushrooms in a sherry cream sauce

served over red quinoa with peas, cherry tomatoes, and a livornese sauce

with dried apricots, prunes, and a side of mashed sweet potatoes