Portobello Porcini Ravioli
Portobello Porcini Ravioli
Portobello-Porcini Ravioli with Hickory Roasted Root Vegetable Puree, Lobster Mushrooms, Candied Figs and Extra Virgin Olive Oil and Aged Balsamic.
Vegetable Melange Ravioli
Vegetable Melange Ravioli
Vegetable Mélange Ravioli lightly poached served on top of an heirloom Pomodorina Sauce with Goat Cheese and Chilean cherry tomatoes.
Wagyu Beef with Black Truffles Ravioli Plus Portobello Mushroom with Porcini Ravioli
Wagyu Beef with Black Truffles Ravioli Plus Portobello Mushroom with Porcini Ravioli
Two flavors of ravioli side by side, Wagyu Beef with Black Truffles and Portobello Mushroom with Porcini served with a Demi Glacé Sauce.
Maine Lobster with Cognac & Brown Butter Ravioli
Maine Lobster with Cognac & Brown Butter Ravioli
Maine Lobster with Cognac & Brown Butter Ravioli in a bed of Sun-Dried Tomato Marinara Sauce topped with popcorn shoot. Featured as a Small Plate.
Maine Lobster & Cognac with Brown Butter Ravioli
Maine Lobster & Cognac with Brown Butter Ravioli
Maine Lobster & Cognac with Brown Butter Ravioli on top of Cognac Cream Sauce. Topped with micro greens.
Spaghetti Pasta
Spaghetti Pasta
Shown as an appetizer, Spaghetti Pasta tossed in Pesto Sauce accompanied by organic Marinara Sauce, grilled baby zucchini, paprika encrusted Feta and summer julienne vegetables.
Potato Parmesan Gnocchi
Potato Parmesan Gnocchi
Potato Parmesan Gnocchi served with Braised Colorado Lamb Osso Bucco, grilled eggplant, olives and tomato.
Pappardelle Pasta
Pappardelle Pasta
Pappardelle Pasta tossed in a Chicken Bolognese with White Asparagus, Chinese Broccoli, Asiago Cheese, and garnished with Micro Tahoon Cress. Delicious!
Portobello Mushroom with Porcini Ravioli
Panko Crusted Portobello Mushroom with Porcini Ravioli Basic Breading Station with seasoned Flour, Egg Wash and Panko bread crumbs & parsley: 4 Portobello Mushroom Ravioli3 oz. Fresh Aioli (1 cup EVOO, 1 clove garlic, 2 egg yolk, juice of one lemon, 1 tsp. truffle oil S&P)½ tsp. Chive Oil (1 cup chopped chives, ½ cup…
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Squid Ink Linguine
Squid Ink Linguine
Squid Ink Linguine with Rock Shrimp, Cauliflower, Chili, Garlic & White Wine.
Sweet Corn/Polenta Ravioli
Sweet Corn/Polenta Ravioli
Sweet Corn/Polenta Ravioli featured as a Fall Harvest Ravioli with grilled fall vegetables, zucchini, yellow squash, red and yellow bell pepper, red onion and asparagus and a coulis of asparagus, roasted red bell pepper and sweet corn.
Sweet Corn/Polenta Ravioli
Sweet Corn/Polenta Ravioli Sweet Corn/Polenta Ravioli with summer tomato ratatouille topped with the fine olive oil. If you want to create this yourself: Sweet Corn/Polenta Ravioli Ingredients 6 Sweet Corn/Polenta Ravioli 6 each pearl onion peeled/split 2 cloves garlic smashed/chopped 4 oz. medium diced eggplant 3 oz. tiny sweet peppers peeled/seeded and diced 4 oz. medium…
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