The Entree Recipes

Sauces	Cured Salmon	Consommes	Fumets & Glace
Glazes	Smoked Salmon	Court- Bouillon & Blancs	Marinades and Brines

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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	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.	Sauteed 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 sauteed 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.	Sauteed 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.	Tuscan braised cuttlefish "Inzimino"	"Scorfano" Rockfish "tempura",micro greens, finger limes.	Steamed "Branzino" on leek vichyssoise, parsley potatoes and caviar.	Tuscan beef stewed Scottiglia with champignons mushrooms and asparagus.	Branzino filet.
Grill Sword fish.	Spanish Octopus	Breast of chicken	Chicken Cacciatore	Chicken roulade	Braised beef roulade	Cauliflower Steak	Branzino filet in a saffron broth.	Pork Shank	Chicken Sassi
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