Spring lamb three ways: grilled rib chop, roasted bone-in lamb loin, and homemade lamb ravioli with organic tricolor baby carrots

Grilled Black Angus beef tenderloin with Hudson Valley foie gras, baked pasta carbonara, sauteed seabean, and grilled baby-bell peppers

Rustic pasta and meat ragu-as prepared in the village of Serralunga di Crea-with handmade egg pepperoncini tagliatelle