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.