Main Dishes

A whole free-range chicken stuffed with lemon, garlic, and fresh thyme, roasted over a bed of root vegetables until the skin shatters with crispiness.

Braised veal shanks in a white wine and tomato braise with gremolata -- the classic Milanese main that is traditionally served with saffron risotto.

Bone-in chicken thighs marinated in lemon, garlic, and herbs, roasted until the skin is golden and the meat is succulent -- a weeknight hero dish.

A pork tenderloin butterflied and filled with a sweet caramelized apple and sage stuffing, rolled, tied, and roasted until golden with a cider jus.

A thick-cut, well-marbled ribeye grilled over a screaming hot fire to a juicy medium-rare, topped with a vibrant Argentinian chimichurri of parsley and oregano.

Bone-in beef short ribs slowly braised in a full bottle of Cabernet Sauvignon with aromatics until they reach a fall-off-the-bone richness, served on creamy polenta.

A thick sashimi-grade tuna steak coated in cracked black pepper and sesame seeds, seared rare, and served over a composed Nicoise salad.

Vibrant bell peppers filled with a savoury mixture of spiced ground beef, basmati rice, pine nuts, and raisins, topped with melted mozzarella and baked golden.

Tender loin lamb chops marinated in garlic and herbs, grilled to blush-pink perfection, and finished with a refreshing mint and lemon gremolata.

The legendary Marseille fishermans stew of mixed seafood -- mussels, clams, white fish, and shrimp -- in a saffron and fennel tomato broth served with rouille-topped croutons.