• Artichoke Veal Chop
• BarbacueTrout
• Chicken with Lemon
• Filetti di Cernia (Grouper Fillets in Lemon Sauce)
• Roasted Lamb
• Pescespada in Salmoriglio (swordfish in olive oil sauce)
• Scampi Spiedini
• Swordfish in Green Salsa
• Frittata di Zucchine
• White Truffle Scrambled Eggs
• Vegetarian Barbacue:
  Grilled Aubergines
  Grilled Peperoni
  Grilled Mozzarella
  Grilled Tomatoes and Basil
• Oven-roasted lamb chops

COURTESY OF MARK STRAUSMAN, Executive Chef at Fred's at Barney, NY

• Beef Brisket
• Cotechino with Lentils
• Funghi alla Griglia
• Herb-Roasted Swordfish with Lemon and Caper Sauce
• Salmon in Cartoccio
• Grilled Tuna

COURTESY OF CHEF PINO LUONGO

• Fettucine Carbonara

COURTESY OF MICOL NEGRIN, CHEF AND OWNER OF RUSTICO COOKING, NY

• Sea Bream (Orata) in Lemon White Wine Glaze

COURTESY OF CHEF LORENZO POLEGRI

• Absolute Porchetta
• Wild Board Chops

COURTESY OF ANGELO MARIA FRANCHINI, MONINI's OFFICIAL CHEF

• Slow Cooked Lamb Morsels in Trebbiano Wine Glaze

COURTESY OF CHEF RICK MOONEN , OCEANA, NY

Grilled Baby Octopus, Nicoise Vegetables,
Yellow Tomato Vinaigrette