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A nest of al denta spaghetti topped with an abundance of seared scallops and shrimp. Garnished with a generous sprinkle of chopped Italian parsley and a drizzle of extra-virgin olive oil.

Seafood Linguine with Capers and Lemon

Piping-hot al dente spaghetti, each noodle coated a rich sauce of egg yolks, finely grated Pecorino Romano, and guanciale. Garnished with Italian parsley and freshly ground black pepper.

Spaghetti Carbonara

A plate of fresh herb and labneh dip, garnished with a Kalamata olive and a few basil leaves. Serve alongside warm pita bread and San Marzano tomatoes.

Fresh Herb and Habanero Labneh

A piece of French bread being dunked into a hearty beef stew; a French classic. Several hours of braising in the oven resulting in tender meat that melts into the stew.

French-Style Beef Stew

A bowl of creamy Pecorino polenta, topped with assorted mushrooms cooked with cognac and garlic. Garnished with 3 small roasted tomatoes and Italian parsley.

Mushrooms With Cognac and Creamy Pecorino Polenta

A casserole dish full of log shaped Albanian beef Qofte Meatballs. Served alongside labneh, hummus, a village salad, and pickled vegetables.

Albanian Qofte (Pan-Fried Meatballs)

Two Mediterranean inspired cabbage rolls served with a dill yogurt sauce; garnished with two slices of lemon and a sprig of fresh dill.

Mediterranean Cabbage Rolls with Dill Yogurt Sauce

A colorful bowl of BLT rotini pasta salad tossed with avocado buttermilk ranch. Garnished with an orange, red, and yellow flowers made of small variety tomatoes.

BLT Pasta Salad with Avocado Buttermilk Ranch