entrées

Shaved Brussel Sprouts with Toasted Pecans

Roasted Pumpkin, Mushroom and Barley Risotto with Brown Butter Frizzled Sage

Caribbean Broiled Shrimp on Island Time

Baby Back Rib Soup

Grilled Baby Back Ribs with Fall off the bone Succulence

Spelt Berry salad with cherries, blueberries and parmesan

Tortellini with Spring Peas, Bacon and Parmesan

Roasted Heirloom Tomato Soup

Spicy Mussels in Garlic Ginger White Wine

Chilled Avocado Soup with Crab for CINCO de MAYO

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