Author Archives: Chef Marc

Antipasti with Garlic Roasted Brussels, layered mozzarella with basil, heirloom tomato and Parma prosciutto with a little Sea Salt, Extra Virgin Olive Oil and Balsamic Glaze.

American Onion Soup with Melted Gruyere Cheese.

Parmesan and Asparagus Risotto with a dab of White Truffle Oil.

Sautéd then baked Chicken with Fresh Mozzarella in a Garlic Reduction.

Caprice towers with Extra Virgin Olive Oil, Sea Salt and Fig Balsamic Glaze.