A traditional italian meat sauce made with ground beef, pork and veal married together in a delicate tomato based sauce finished with a touch of cream. Served over a generous portion of fresh linguini pasta. Chef Adam's favorite comfort foods.

Veal sautéed with Marsala wine in our fresh mushroom sauce finished with a touch of lemon and fresh hand cut pasta.

Milk fed veal sautèed and flamed with marsala wine. Topped with spinach, proscuitto ham, and fresh mozzarella cheese in a mushroom sauce.

A Jamgochian family traditional recipe for over 75 years. Ground beef sirloin and ground pork married with three Italian cheeses and fresh spinach stuffed in homemade pasta raviolis served over grandma's own marinara red sauce.

Skinless, boneless breast of chicken sautèed and served in a marsala mushroom sauce over fresh pasta.

Cast iron seared to desired temperature. Served with sweet Thai chili plum sauce and soba noodles stir fried with bok choy, red onion, and shitake mushrooms.

Pan seared beef tenderloin stuffed with roasted garlic, wrapped with wild mushroom duxelle and puff pastry. Prepared medium rare to medium and served with new potato hash and truffled hollandaise sauce.

Chef Adam's famous recipe. Two crab cakes served with three mustard sauce, saffron basmati rice, and a mediterranean tomato relish.

Macademia-Cashew crusted grouper. Pan seared and served with Moroccan couscous and caribbean tropical salsa.

Braised four hours to perfection. Tender and served with whipped sweet potatoes and natural braising liquid jus.

Chicken breast wrapped in proscuitto with a roasted red pepper and shitake panko stuffing. Sautèed to a perfect golden brown and served with new potato hash and carmelized garlic cream.