We will create “to order” from our own ‘famous’ recipes. Choose a clear broth soup or a light creamy creation made with or without dairy

Baby field greens, tossed in balsamic vinaigrette with plum tomatoes, roasted red bell pepper, sliced Chadds Ford , PA. mushers, (Imported Feta cheese-optional)

Fresh succulent Anjou Pears sliced and fanned then served lounging over a bed of baby greens. And Arugula, tossed in homemade stilton blue cheese vinaigrette drizzled with imported pomegranate syroup & sprinkled with pan roasted English walnuts

Chilled Hearts of Palm gently wrapped in slices of grill roasted red bell pepper drizzled with Lemon thyme & goat cheese vinaigrette, cracked pepper, and a smathering of cuke salad, and imported caper berries

our own “never miss the meat” hearty chili, rolled into soft flour all natural tortilla shells. . smothered (xxx) in melted cheddar and jack cheeses and served with a dollop of sour cream and our own ‘mango’ spiked salsa.

. . a signature dish, our version from the original in Negril, JA “not for the wimpy” . . .pan browned plantain tossed with red & green bell pepper, onion and red flame grapes-over angel hair pasta with fresh orange juice, garlic, fresh lime and grated asiago cheese. . .spiced up with our own GLORI-HALLELU-JAH hot sauce to a “10”

Served with warm French Goat Cheese, chiffonade of fresh leaf basil, and a forest of baby greens. Drizzled with extra virgin olive oil and balsamic reduction and painted in celebration of your love for each other with red & yellow pepper puree.

Steamed and chilled asparagus & braised Belgian Endive with a bouquet of baby field greens, and Boston Bib. French Chevre, balsamic reduction, & drizzled with Artisan pumpkin seed oil.

Freshly made dough with seasonal toppings, roasted garlic with optional imported cheeses this ten (10”)inch pie is lovely to share as a starter and just yummy. .

Asparagus, cauliflower, broccoli, carrots, haricot vert, and zucchini – topped with marinated & grilled portabella cap and served over ‘feather light’ goat cheese tortellini in a light tomato-basil marinara-shaved Asiago

A variety of fresh veggies steamed in fresh orange juice with a hint of roasted garlic, saffron thread & curry served over wild rice

Fresh varietal veggies dipped in a Southern Marinade and grilled served over imported penne pasta tossed in a Cajun marinara with fresh herbs and spicy peppers

An adaptation of Brigette’s at her café in Zurich

Fresh veggies pan seared with tiny diced plum tomato & fresh basil steamed to a tender finish. Resting on a bed of wilted fresh spinach & melted cheddar - ‘enwreathed with angel hair pasta

“Ascona”, gracie’s favorite Magical place, on a beautiful lake just near the Italian border

Fresh veggies painted with sundried tomato and herb marinade grilled, sliced and fanned over feather light goat cheese tortellini in a light basil pesto crème spiked with diced tomato, rosemary and a hint of French goat cheese

Stir fry of fresh Broccoli with julienne onion, leeks, red bell pepper, and mushrooms, fresh garlic, ginger, & Thai chilis served over Udon Noodle drizzled w/ Thai Peanut Sauce

Fresh Yams, julienne of red and green bell pepper, onion, and crisp celery stir fried in peanut oil then steam finished with fresh orange juice, cumin, frijoles negros, diced tomato, and a hint of cayenne for just the right “zip”

Broccoli, Carrots, Cauliflower, Leeks, Red Bell Pepper, Snap peas and julienne of Asian Greens-stir fried in peanut oil with a splash of toasted sesame oil- fresh ginger, garlic, Thai red chilis, tamari soy and balsamic tossed with udon and topped with exploding noodles & snap peas

Cauliflower, Broccoli, and Asparagus steamed in Champagne and Black Beans, with diced bell pepper, onion, cilantro, and cumin-topped with a grilled Portabella cap-drizzled very lightly with a fresh lemon-cilantro cream and spike with crispy tortilla swords

Medley of fresh veggies marinated in lemon-herb, garlic and sun dried tomato vinaigrette then grilled over our charcoal grill and fanned over semolina penne tossed in Basil Pesto-served in a pool of roasted tomato-basil marinara Served with imported Feta Cheese.