Authentic argentine fried pastries stuffed with spiced beef, spinach, and cheese. Smoked Barbacoa, and corn & roasted poblano empanada

Poached pears, dried figs, gorgonzola and walnuts with a honey truffle vinaigrette over spring mix.

Grilled romaine lettuce with a house-made Caesar dressing and brown butter croutons

Spiced apples, toasted pecans, shaved red onion tossed with arugula, spiced honey golden raisin vinaigrette topped with fried goat cheese

Grilled romaine lettuce with a roasted yellow tomato vinaigrette and shaved parmesan.

Iceberg lettuce with heirloom tomatoes, crispy bacon, red onions, and gorgonzola, topped with chimichurri ranch.

Slow braised veal short rib stuffed ravioli in a creamy truffle mushroom marsala sauce.

Braised Angus beef ravioli stuffed with a five-cheese blend served in a creamy tomato marinara sauce.

Wild mushroom ravioli in a creamy vodka tomato sauce with arugula and roasted red peppers.

Lobster and crab-stuffed ravioli in a savory saffron cream sauce with cherry tomatoes, and fresh basil.

Pan-seared chicken scaloppini topped with fresh mozzarella and sautéed shitake mushrooms served In a marinated tomato white wine sauce over spaghetti

Mushroom braised beef short ribs served over house-made gnocchi in a creamy truffle and spinach sauce.

Braised duck and harvest vegetable stuffed ravioli served in a Cabernet Sauvignon pan sauce with shitake

Lady fingers soaked in Frangelico with mocha and toffee layers topped with toasted hazelnuts

Brown sugar and graham cracker crust over a raspberry coulis.

Warm apple bread pudding with bits of fresh quince, topped with a brown butter bourbon sauce.