Butternut Squash Apple Bisque topped with croutons & crumbled goat cheese

Grilled Atlantic Salmon topped with romesco sauce served over potato gnocchi tossed with cherry tomatoes in a creamy pesto sauce

Short Rib Ragu tossed in a red wine jus with wild mushrooms & rigatoni finished with Pecorino Romano

Vegan lentil bolognese tossed with penne & topped with vegan parmigiano

Carrot Cake served with a scoop of sea salt caramel gelato (contains walnuts and pecans)