Nicole Bernard - nrbernardPHOTOGRAPHY 

roasted duckling

tenderloin "bruschette"

pesto, proscuitto and garlic toast

tomato & mozzarella

strawberries

asparagus

roasted tomatoes

aurgula strawberry salad arranged by Chef David Destefano of La Scala Ristorante

english peas

granny smith

grilled double-cut pork chop w/grilled apples and caramelized onions

pork wontons

pork tenderloin w/orange-sage buerre blanc

lamb chop w/ratatouille

sesame-encrusted ahi tuna

coffee-laquered duck w/butternut squash and sauteed spinach

mushrooms

grilled salmon w/brussle sprouts and a sauce of split pea

asparagus & proscuitto salad

asparagus & proscuitto salad