A whole organic chicken breast, cooked slowly at low temperature with a single garlic clove and sprig of rosemary, then served in thick, juicy slices over white beans and bay-scented Piemonte mushrooms with homemade organic mayonnaise.

We sauté our vegetables – whatever’s freshest and in season - with organic black and white quinoa and a scattering of herbs. Fresh, simple and nourishing.

Tender green lentils from Umbria cooked with onions, celery and carrot and tossed with cubes of granny smith apple in a vinaigrette of Dijon mustard, Italian honey and cabernet sauvignon vinegar.