First sauteed with butter, garlic, and white wine then topped with panko+parmesan and broiled.

Large shrimp sauteed with garlic, paprika, and white wine, served over buttery bread.

A homey starter to appease any winter party: melt-in your mouth meatballs with a slow-cooked tomato sauce over creamy polenta.

Served with creme fraiche and fruit preserves.

Served in a small glass, this amuse-bouche of two-three sips is simply wonderful. Adapted from a family recipe dating generations.

An assortment of tartlets: marinated roasted tomatoes, herbed mushroom, and garlic spinach.

(May through October only)

Diced heirloom tomatoes dressed with olive oil, balsamic, and basil. Lightly buttered, parmesan, toasted crostini.