Burrata salad with roasted and marinated beets, charred kale, and hazelnut vinaigrette
Wedge salad with crispy bacon, croutons and buttermilk dressing
Spring vegetables with parmigiano, shallot and lemon
Roasted potatoes with caramelized onions and grainy mustard
Seared and ready for your oven
Wild shrimp with garlic, lemon, white wine
Roasted Branzino with lemon, parsley, capers, olive oil
Grilled grass-fed striploin with chimichurri
Berry rhubarb crumble
Carrot and walnut cake with cream cheese icing
