Noon and 12:30 p.m

7 p.m. and 7:30 p.m

A warming puree of carrot, parsnips, turnips, and split peas flavored with smoked ham

Lightly fried soft-ripened farmhouse cheese Accompanied by Beet, Red Cabbage Salad and Fruit Chutney

Smoked cod and potato cake Served on wilted spinach and dressed with lemon tartar sauce

Irish Soda Bread and whipped butter

Lamb and vegetables braised in a rich stock topped with whipped potatoes and finished to a golden brown with Irish cheddar cheese

Pork belly rubbed with brown sugar and spice, Slow-roasted until meltingly tender Accompanied by traditional Irish potato pancake, and gingered red cabbage

Grilled salmon glazed with white wine, butter and honey Accompanied by traditional Irish potato pancake and gingered red cabbage

A vegetarian take on the traditional meaty classic using lentils and mushrooms to match the meaty character of its better known preparation

A dense chocolate cake made with Irish whiskey, plenty of chocolate, ground almonds, and studded with raisins

Rich custard sauce layered with sherry-soaked jellyroll slices, topped with whipped cream, toasted almonds, and a strawberry

An Irish style pudding, served warm with toffee sauce and Guinness stout ice cream

Earthy, sweet chestnuts, fresh bright fennel, aromatic leeks pureed to a velvety finish, and spiked with ouzo, the quintessential liquor of Greece

Vegetarian Dolmades: Rice-stuffed grape leaves napped with a light tomato sauce, Spanakopita: Savory spinach and feta enveloped in airy phyllo dough served with Greek yogurt

Raw shaved zucchini, grape tomatoes, and Greek olives dressed with a lemon-basil vinaigrette

Pita Bread accompanied by Hummus and Baba Ghanoush

Marinated lamb and vegetable skewers with Tzatziki Sauce Accompanied by mashed potatoes with Feta and Greek Yogurt

Pan seared breast of duck paired with caramelized onions and quince Accompanied by Greek Rice Pilaf with Leeks and Saffron, and pickled okra, and tomatoes

Grouper Filet baked with onions, pickled okra, and tomatoes Accompanied by mashed potatoes with Feta and Greek Yogurt

Fresh in-house made linguine tossed with chiles, wilted arugula Finished with crumbled feta cheese

Flaky filo pastry layered with a spiced nut mixture drizzled with honey-lemon syrup

A brandy and almond caked moistened with spicy orange syrup

Figs poached in a sweet red wine, served with a sesame tuille and

A hearty Portuguese soup popular in Brazil Featuring potato, kale and sausage, simmered in chicken stock

A salad featuring one of the staple vegetables of Brazil, chayote squash, paired with orange segments and avocado in a citrus vinaigrette

These "little drumsticks" of Brazil are chicken and potato croquettes deep-fried and served with chili mayonnaise

Pao de Queijo (cheese rolls)

Accompanied by Black Beans and Fried Plantains

Grilled chicken marinated in a zesty chili marinade, brushed with a honey mustard glaze Accompanied by White rice with crispy fried shallots and Sautéed Okra and Tomatoes

White fish, shrimp, peppers, and tomatoes simmered in a seafood stock Enriched with coconut milk Served over White Rice

Vegetarian version of Brazil's national dish featuring black beans, peppers, onions, Tomatoes and sweet potatoes served over white rice

Caramel flavored ice cream served with a Brazilian chocolate Bon bon

Vanilla flavored custard with the traditional caramel topping

Orange soaked genoise layers filled with pastry cream served with whipped cream and orange sauce

auf Berliner Art, Yellow Peas simmered with potatoes, smoked bits of bacon, and fresh thyme

White asparagus tossed in an herbed vinaigrette

An assortment of in-house made German-style charcuterie (ask for daily offering) Accompanied by whole grain mustard and potato salad

Sourdough rye w/ a dense chewy texture

German classic dish of thinly pounded beef stuffed with whole-grain mustard bacon, onion, and pickle spears; and then braised until tender. Served with Krautspatzle and braised red cabbage

Pan seared chicken thighs simmered with vegetable and mushroom Accompanied by Krautspatzle and braised red cabbage

Broiled salmon steaks topped with mustard sauce served on a bed of fragrant sauerkraut Accompanied by Potato pancakes and braised red cabbage

Germany's version of mac and cheese Homemade Spätzle, layered with Shredded Emmentaler Cheese caramelized onions, baked to a golden brown

Raspberry preserves baked in a spiced almond crust

Dense chocolate cake filled with apricot preserves and glazed with chocolate

A traditional flaky pastry filled with fresh apples and nuts

Classic Parisian starter served with croutons and baked Gruyere cheese

Baby Greens, mushrooms, and bacon tossed in a mustard vinaigrette Topped with poached egg

A savory cheese custard prepared in the classic French fashion finished with a hint of freshly ground nutmeg

traditional baguette using pâte fermentée method

Originating in the Burgundy region of France, this classic stew is prepared With beef slowly braised in red wine, traditionally red Burgundy, and beef broth Garlic, bacon, pearl onions and mushrooms

Chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavoured with tarragon Accompanied by marquis potatoes, haricots verts

Poached salmon finished with Mornay sauce Accompanied by sautéed spinach and cocotte potatoes

Earthy dried mushrooms and fresh wild mushrooms, folded into a creamy folded into a creamy risotto

Caramel glazed apples on flaky puff pastry

Chocolate mousse layered between rum soaked genoise

Warm crepes filled with cooked apple and served with a Calvados cream

Mixed vegetable soup with potatoes, tomatoes, and cannellini beans Garnished with pistou (Mimolette cheese, basil, garlic, and tomato puree)

A traditional salad of Nice composed of anchovies, potatoes,green beans, hard boiled eggs, tomatoes oil, and oil cured tuna dressed with a classic French vinaigrette

A savory puff pastry tart of cherry and sundried tomatoes, zucchini, eggplant, onion, basil, and olive and served with Sauce Aioli

The French version of foccacia with olive

Lamb loin chops marinated in herbes de Provence, mustard, and garlic are grilled and topped with olive tapenade and served with rosemary grilled new potatoes and ratatouille

Chicken thighs braised until juicy and tender in a tomato chicken broth and scented with herbes de Provence

A hearty seafood stew of cod, mackerel, and shrimp simmered with fennel, tomatoes, saffron and Pernod. Accompanied by baguette croûte and Sauce Rouille

Traditional French Provençal stewed vegetable dish Served over Israeli cous cous

Palmier, lemon madeleines, muscovado sables, with raspberry sorbet

A rich dark chocolate cream served with a tuille

Poached pears and almond cream baked in a rich pastry

A rich velvety blend of chestnuts, mushrooms, and celery root finished with cognac and cream

Large Green Olives stuffed with pork, veal, pancetta, cheese and bread crumbs Lightly fried to a golden finish and served with tomato sauce

A traditional Italian pasta sauce based on pancetta, pecorino cheese, and tomato served atop

Rosemary & Sea salt stud this chewy flat bread

Char-grilled veal chop with a grape-honey sauce Served with Braised Lentils and Peperonata

Slow roasted chicken stuffed with fennel, herb and pancetta stuffing Served with Rice Marchigiana and Peperonata

Classic fish stew in the style of the Adriatic coast simmered slowly with Green Tomatoes, Peppers, and Saffron

A vegetarian Italian rice dish combining asparagus and onions, finished with parmesan cheese

A sinfully rich mascarpone filling layered with espresso soaked lady fingers

Traditional ricotta tart laced with fresh lemon

Creamy coffee flavored gelato served with a traditional anise seed cookie

Classic Roman egg drop soup made with chicken stock, thickened with eggs, and flavored with parmesan cheese and nutmeg

A perfect pairing of oranges and fennel, dressed with extra-virgin olive oil and garnished with shaved Parmigiano Reggiano

Spaghetti tossed with eggs and pancetta Garnished with freshly grated Parmigiano (first course)

very wet dough results in large holes and a chewy texture

Tender, hand-cut veal topped with prosciutto and sage sautéed in Extra-virgin olive oil Served with spinach, raisins, pine nuts and Gnocchi alla Romana

Slow-cooked shoulder of lamb cooked with white wine, rosemary and garlic Served with oven-roasted potatoes and Piselli al Proscuitto (peas & proscuitto)

Fish of the day, sautéed and finished in a caper, olive sauce with fresh tomatoes Served with oven-roasted potatoes and spinach, raisins, and pine nuts

One of Rome's iconic pasta dishes marrying spaghetti with pecorino cheese, black pepper, and butter

Sponge cake layers sprinkled with rum, filled with custard cream, and smothered in whipped cream

Crispy cannoli shell filled with creamy ricotta flecked with candied fruit and chocolate

Rich almond cream, still frozen, served w/ an amoretti cookie

A hearty peasant-style lentil soup cooked with fregula - small toasted semolina pasta, and chicory drizzled with a fruity olive oil and ricotta salata

Sweet pears, spicy arugula, bitter endive, salty cheese, and crunchy walnuts tossed with extravirgin olive oil and sprinkled with ricotta salata

The signature hand-made pasta of Sardinia, simmered in a rich pancetta and tomato sauce Accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

Tenderloin of pork, marinated in garlic, herbs, and reduced, unfermented grape juice Paired with Fava Beans and Peppermint and Fregula

Chicken thighs, marinated overnight in white wine with olives and fennel Braised in marinade until tender and richly flavored Served with Fava Beans and Peppermint and Juniper Roasted Potatoes

This dish is representative of the Catalonian influence that is still prominent in Sardinia This recipe includes clams, mussels, calamari, and shrimp, simmered in a fragrant fish-saffron broth with fregula, fava beans, and sun-dried tomatoes

The signature hand-made pasta of Sardinia, simmered in a zesty fennel and chile tomato sauce Accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

Vanilla flavored panna cotta served w/ macerated strawberries & a biscotti

Pistachio & chocolate ice cream studded w/nuts & cherries garnished with a miniature rum baba

Chocolate filled pastry cream in a sweet tender crust

A clear soup flavored with lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers and served with shrimp and mushrooms

Fresh, light, and healthy rice paper rolls filled with rice noodles, vegetables and tofu Served with Sweet and Spicy Dipping Sauce

Seasoned, skewered, grilled pork medallions Served with sweet soy sauce and peanut sauce

Egg-dredged flank steak stir-fried with onion, garlic, sweet sauce and tomato Served with stir-fried green beans and steamed rice and chili sauce

Chicken simmered in coconut milk seasoned curry paste, eggplant, lime and basil Served on Jasmine rice

Whole trout stuffed with herbs, chilis, garlic and shallots Served with stir-fried green beans and Jasmine rice

Eggplant simmered in coconut milk, seasoned curry paste, lime and basil served on Jasmine rice

Parfait Sweet rice steamed with coconut milk blended with fresh mango

Spicy ginger cake with fresh, caramelized, & powdered ginger served with freshly whipped cream and a tuille cookie

Cheesecake flavored with lemongrass and coconut

Chili, ginger, & wasabi flavored truffles served with green tea ice-cream and a tuille cookie