Mozzarella over roasted plum tomatoes, drizzled with extra virgin olive oil and balsamic glaze, garnished with crostini.
Grilled Salmon topped with balsamic glazed over Spinach, served with garlic olive oil linguine.
Mussel and Shrimp sauteed with plum tomatoes, capers and olive oil, finished with a white wine lemon sauce, served with rigatoni pasta.
Sauteed lobster, shrimp and plum tomatoes, spinach, basil, served with Parmesan cheese risotto.
Pan-seared salmon on a bed of baby spinach, finished with maple glaze sauce walnuts, accompanied with garlic olive oil black pepper fettuccine.