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The Entree Recipes

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Coda di bue con piselli naturali e riso pilaf

Filetto di manzo sul tocco di patata, prosciutto cotto mouseeline, portobello e salsa chianti

Beef filet on baked stuffed potatoes with ham mousseline, grilled portobello mushrooms and chianti wine sauce.


Grilled beef filet on grape mustard, Italian "gorgozola cheese" baked polenta, garlic cream puree, crispy onion rings and green zucchini bouquet


Boneless rabbit stuffed with Italian Sausage, aux jus, served with "porcini" mushrooms ravioli.



Salmi' of wild boar with baked polenta filled with Tuscan kale


Pan roasted Branzino filet



Carta Fata Cooked red snapper chop on cream shallot puree, bell pepper confiture, Italian parsley and extra virgin olive oil



Video Recipe

Pan roasted John Dory filet with olive poached artichokes, oven dried tomatoes, lemon citronette


Sous vide cod with winter vegetables


Roasted veal chop


Grilled Scottish salmon on vegetable sweet and sour ratatouille with balsamic glaze


Chicken liver fricassee on grilled artichoke and potatoes brunoise


Pan roasted beef filet with Cabernet wine sauce, crispy spiral potatoes on sauteed porcini and toasted sliced potatoes


Roasted pork tenderloin stuffed with asparagus and goat cheese on baked portabello mushrooms and aux jus


Sauteed veal chop with porcini on butternut squash pure and seasonal veggies


Grilled seared black pepper crusted Ahi Tuna on steam green beans and diced potatoes lemon citronette


Italian sausage stuffed boneless quail with spring vegetable on Parmesan Cheese cracker and "Sangiovese" wine sauce

Roasted rack of lamb with vegetables on sliced pan baked potaotes; lemon rosemary sauce


Shallow poached Salmon filet on green zucchini "Spaghetti" and assorted bell pepper brunoised with "Prosecco" wine vinaigrette


Crispy skin black cod served with steamed green zucchini shell filled with red beets puree and saffron citronette


Shaved blanched almond crusted pan fried veal brain on razor sliced lemon arugula salad


Braised beef brisket slice roll with steam broccoli on whole grain mustard aux jus and garlic mashed potatoes


Pan fried Beef tripe filled with fig mustard, vegetables "confetti" citron sauce.


Sautéed veal cutlet with prosciutto and sage in a parmesan cheese white wine sauce and steamed asparagus


Grilled beef filet aux jus topped with Italian "Gorgonzola" cheese foundue and sautéed vegetables


Grilled New York steak "Tagliata" style on tossed wild baby arrugola


Grilled Florentine Style Beef Porterhouse


Tripe Florentine-Style served in a Parmesan cheese basket.


Florentine beef shoulder clod "stacotto" cooked in "Carta Fata".


Sauteed thin sliced beef tenderloin "Straccetti" with garlic and extra virgin olive oil.


Veal scaloppini in a Maidera wine with asparagus and roasted potatoes.


Roasted sliced New York Steak aux jus with vegetables


Rolled Beef filled with prosciutto and mushrooms


Roasted rosemary veal chop with spinach Parmesan cheese parfait


Lettuce beef tongue wraps on Tuscan relish


Stuffed leg of rabbit with sausage and rigatoni pasta timbale


Barbecue Chicken with "diablo" sauce


Roasted Prosciutto wrapped boneless turkey drumstick, with herbs filled and polenta.


Sautéed breast of chicken with chantarelle mushrooms in a port wine sauce and a roasted tomato filled with garlic spinach.


Steamed marinated breast of chicken in a roasted onion, capers sauce


Breast of chicken crusted with green pepper corn, assorted vegetables and Chardonnay wine sauce


Whole roasted boneless yuong baby chicken filled with mushrooms


Aged dry salted "Stoccafisso"


Turbo filet with garlic spicy tomato sauce with stewed potatoes and black olives.


Filled Mackerel filet with current and pine nuts, with basil risotto timballe and lemon cherry tomato coulis sauce.


Filet of Mackerel with potato, saffron risotto cake and roasted vine ripe tomato, lemon olive oil sauce.


Mussels water poached Mahi Mahi


Slow Roasted Mahi Mahi with a mushrooms and potato ratatouille filling, red bell pepper coulis sauce


Roasted Northen halibut with garlic and basil crust


Grilled Atlantic salmon with parsley lemon sauce


Pan fried cod "Baccala' in a spicy-garlic marinara sauce with soft polenta.


Tuscan traditional "Cacciucco" assorted seasonal fish bouillabaisse.


Roasted trout filet with garlic and parsley sauce over sliced toasted potatoes and steamed asparagus.


Sauteed filet of sole with dijon musturd white wine sauce.


Cryspy breaded and baked Orange Roughy with cherry tomato confit and toasted "Cremini"mushrooms.


Poached Dover Sole filet in a black olives,yellow tomatoes, garlic white wine sauce served over saute'spinach and roasted new potatoes.


Poached salmon filet with leeks and potato in a saffron vinaigrette


Crispy superior white fish in a spicy, garlic marinara sauce.


Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze


Roasted rack of lamb with vegetables and rosemary lemon sauce


Roasted pork loin stuffed with pine nuts,black olives and sun dried tomatoes served with potatoes,mixed bell pepper casserole.


Roasted Pork butt "Porchetta"


Sea Bream filet on steam leeks,parsley foam, grill calamari, baked zucchini, red bell pepper coulis

New Zeland Grouper filet on sliced baked potatoes and fume' rosemary emulsion


Grill Beef filet with pan roasted artichoke, Castelmagno cheese, honey glaze red wine sauce.

inzimino dish

Tuscan braised cuttlefish "Inzimino"

Scorfano

"Scorfano" Rockfish "tempura",micro greens, finger limes.

BranzinoSteamed "Branzino" on leek vichyssoise, parsley potatoes and caviar. 70
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