TUESDAY
Tender Veal Meatballs, Black Pepper Spaghetti, Sauce Bolognese

WEDNESDAY
Slow Roasted Lamb Shank with Soft Polenta and Pine Nut Gremolata

THURSDAY
Pancetta Wrapped Trout with Sage Stuffing, Portobello and Brown Butter Vinaigrette

FRIDAY
Roasted Imported Branzino with Potatoes and Ligurian Olive Oil

SATURDAY
Veal Osso Buco with Porcini Risotto and Horseradish Gremolata