Fresh NH organic spring mix salad with an aged balsamic vinegar dressing

Wedge of romaine lettuce, sprinkled with gorgonzola, walnuts, red onion, extra virgin olive oil and chianti vinegar dressing

Salad with tomatoes, Vidalia onions, walnuts, extra virgin olive oil & lemon dressing

Fresh Buffalo Mozzarella (Bufala di Vermont), fresh tomato, basil and extra virgin olive oil

Three goat cheese rounds (Heart Song Farm, NH), poppy seed, paprika, and fennel seed, served over roasted sweet bell peppers with homemade parmesan biscotti

Fresh East Coast mussels sautéed in fresh tomato, basil garlic and extra virgin olive oil

Antipasto of Parma prosciutto, coppa, salami, pecorino Toscano cheese and Italian pickles

Thinly sliced cooked octopus, basil oil and lemon juice

Thinly sliced heirloom tomato with wafer thin organic goat cheese (Heart Song Farm, NH) topped with arrucola salad

Thinly sliced raw King salmon, herbs de Provence, extra virgin olive oil and lemon

Thinly sliced raw beef tenderloin with capers, shaved Parmesan and black truffle oil

Spaghetti cooked in Barbera wine sautéed with fresh broccoli, garlic and chili pepper

Large hat shaped pasta, stuffed with goat cheese (Heart Song Farm, NH), thyme and sage, sautéed with fresh orange juice, dried orange peels and fennel pollen

Homemade crepes filled with a fresh asparagus and goat cheese ricotta (Heart Song Farm, NH), topped with a parmesan and asparagus cream sauce, then roasted

Medium flat noodles sautéed with fresh porcini mushroom, fresh tomato, sage and garlic

Butternut squash and Amaretto ravioli, topped with browned butter and sage

Linguine with baby clams, white wine, garlic, extra virgin olive oil, basil and parsley

Extra large ravioli filled with lobster, drizzled with a cold pressed extra virgin Ligurian olive oil, dried lemon peel and cracked black pepper.

Wide spinach noodles sautéed in a wild boar meat and fresh porcini mushroom ragout

Fresh potato dumplings sauteed in fresh tomato and rosemary

Daily risotto recipe

Fresh selections of the day

Fresh Veal scaloppini sautéed with fresh tomato, garlic, basil, extra virgin olive oil and fresh mozzarella

Whole free-range organic Poussin (spring chicken), deboned, stuffed with bacon, rosemary, garlic, chili pepper. Marinated and roasted.

Filet of Beef marinated and grilled, topped with a rosemary, smoked bacon and port wine sauce

Slowly roasted Heirloom Pork shoulder, spiced with wild fennel pollen, rosemary, garlic, sea salt and chili pepper. A Roman delicacy.

Artisan-made Merguez lamb sausages (The Land & Lamb Co., VT) marinated and grilled, served over Mediterranean cous cous with peppers, onions, zucchini and tomato

A sophisticated, smooth and light cheesecake made of fresh mascarpone cheese infused with maple syrup

Soft Savoiardi biscuit dipped in espresso and brandy, surrounded with fresh mascarpone and zabaglione dusted with cocoa powder and served in a champagne glass

A traditional piedmont (Italy) dessert bunet is a flourless fresh dark chocolate Amaretto crumbed cookie and spiced rum cake

(Heart Song Farm, NH) goat cheese rounds (3) poppy seed, paprika, and fennel seeds, served over roasted sweet bell peppers with homemade parmesan biscotti

Fresh lemon sabayon walnut tart served with a honey mascarpone whipped cream

Fresh daily homemade gelato and sorbets