Rack of lamb with dijon-rosemary crust and red wine-demi sauce served with scalloped potato

Veal tenderloin scaloppine with marsala reduction, served with tagliolini tartufate

Marinated cornish game hen served with rapini, cannellini beans and pancetta

Alaska black cod with pancetta, potato and brussels sprout leaves
Chef Rob suggests having this topped with a soft poached egg $3.00

Potato crusted halibut with limoncello-chive butter sauce

Chicken breast with lemon, white wine and capers, served with spaghetti pomodoro

40 day aged black angus beef tenderloin with bone marrow succo, truffle cream gnocchi and spinach

Duck breast, candied almonds with orange sauce, served with butternut squash gnocchi