A variety of potstickers, har gow, shaomai, served in a bamboo steamer with a sweet chili and a soy sauce

Port Judit fried calamari served over balsamic glazed greens and our sweet plum tomato sauce.

Sauteed Brocolli Rabe and Sweet Italian Sausage with red pepper flakes in a vegetable broth

Little Neck clams sauteed with chorizo sausage, oranges, and a touch of white wine; finished with fresh cilantro

Layers of yellow and red tomatoes with fresh buffalo mozzarella cheese, drizzled with balsamic glaze and fresh basil