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
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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
