Chestnut mousse made with heavy cream and brandy.

Grilled Salmon served with shaved fennel, celery, and mint with aged balsamic vinegar.

Purse shaped pasta with roasted pear & gorgonzola

Spiral pasta with shitake mushrooms in a light tomato, dry sherry and brandy cream sauce

Fresh red snapper in a Champagne livornese sauce with parsley potatoes