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Fettuccini pasta with clams, mussels, shrimp and jumbo scallops in a white wine, butter and garlic sauce

14oz boneless rib eye steak served with sautéed mixed vegetables and a twice baked potato, topped with shrimp

Roasted 1/2 duck served over spinach risotto with cloudberry sauce

8oz boneless filet of red snapper served with cauliflower puree topped with livornese sauce (capers, garlic, licks, tomatoes, olives and white wine)

Cubed organic chicken thighs tossed in a sweet teriyaki sauce, served with Boston bib lettuce and crispy noodles