FRESH TOMATO, MONTRACHET GOAT CHEESE AND BASIL
CARAMELIZED MUSHROOMS AND GRILLED BALSAMIC ONIONS
SUNDRIED TOMATO AND OLIVE TAPENADE
ROASTED CAULIFLOWER AND ASPARAGUS WITH TRUFFLE OIL
LEMON-THYME RICOTTA WITH RED PEPPER AND FIG JAMS
SICILIAN EGGPLANT CAPONATA
SERVED WITH HERBED CROSTINIS AND GRILLED PITA POINTS