This welcoming dish from Sicily is comprised of eggplant, tomatoes, capers, celery, garlic,olives, capers, peppers and extra virgin olive oi, slowly braised to a silky into a wonderful chunky relish. It can be eaten as is with a fork, spooned onto a spear of endive or with a gluten free cracker to "take the edge" of hunger away.

A variety of mushrooms, simply roasted with olive oil, herbs and a hint of garlic, for to spear with a pick and enjoy their earthy taste and meaty texture.

Spring vegetables gently poached in lemon & herb scented olive oil until silky, drained of the oil before being served over a bed of greens and garnished with marinated white anchovies. Now listen up feasters, these are NOT the brown salty/fishy bombs most people grew up with and hating. These are silvery white anchovies that are almost pickled,light in color, bright and fresh in flavor and almost meaty in texture.

Pork tenderloin that wonderfully most tender part of the pig is butterflied open, seasoned, stuffed with freshly sauteed and seasoned spinach, rolled and seasoned again, then roasted and presented with polenta, lightly sauced with a Cinzano/rosemary vinaigrette which cuts the richness of the pork by providing a sweet and sour counter point.

Intense and silky in texture made with dark rich chocolate and a hint of raspberry liqueur this decadent cake is garnished with a fresh orange and mint salad. This dish is only dish in the meal that contains any dairy and that is butter, sinfully rich butter.