______________ appetizers. ______________
  |
______________ main courses ______________
 | Gnocculi con Pesto alla Trapanese |
 | Spaghetti alla Carbonara |
 | Tonno del Chianti {Tuscan slow cooked pork shoulder} |
 | Fresh Sea Urchin Pasta {Capellini ai Ricci di Mare} |
 | Grilled Lamb Chops with Anchovies, Capers and Sage |
 | Brasato di Maiale Pugliese {Slow Braised Pork Shoulder} |
 | Lamb Chops with Roasted Garlic and Rosemary |
 | Curried Coconut Shrimp with Sweet Potato Fries |
 | David Tanis' Double Duck Breast Roasts |
______________ sides. ______________
 | Couscous with dried apricots and butternut squash |
 | Shakshouka |
 | Roasted Root Vegetables with Meyer Lemons & Blood Oranges |
 | Fennel Gratin with Parmesan |
 | Heirloom Carrots roasted with Garlic and Thyme |
______________ desserts ______________
 | Rustic Apple Crostata with {gluten free} Polenta Almond Crust |
 | Sunny Apricot Crostata |
 | Blood Orange Marmalade {with a dash of Campari} |
 | Oven Roasted Plum Rosemary Jam |
 | Fig Crostata {& non-fail shortcrust} |
 | Cherry Ricotta Crostata |
 | A sunny Marmalade Citrus Tart |
 | Minted Strawberry Salad with Strawberry Infused Cream |
 | A simple Goat Cheese Cheesecake |
 | South Park Cafe's Apple Galette |
 | Frank's Alpine Apple Tart |
 | Panna Cotta with Mango |
 | Mousse au Chocolat with Sea Salt |
 | Eika's Almond Tart with Cocoa dusted Whipped Cream |
 | Blood Oranges and Pomegranate with Orange Blossom Water |
