Typical entrees include cassoulet, breast of duck with a balsamic vinegar and raspberry sauce, and roasted guinea hen with grapes and garlic confit.

Typical entrees include Maine lobster, braised grouse and fricassee of oyster.

Typical entrees range from a brassy fettuccine with shrimp, scallops and scallions in a roasted-garlic sauce to roasted monkfish coated with parslied bread crumbs and plum tomatoes.

Typical entrees might include choices like rabbit stew in red wine sauce with polenta and wild mushrooms, grilled rosemary chicken, lamb chops garnished with black-pepper mashed potatoes and autumn squash, or grilled salmon with lemon-mustard sauce and sauteed broccoli rape.

Typical nonpasta entrees include a mixed grill of ostrich, lamb chop and duck breast; sautéed baby chicken with herbs and white wine; and sautéed branzino with wild mushrooms.

Typical entrees are sauteed monkfish in a wild-mushroom sauce served with penne marinara, sliced filet mignon in red-wine sauce with tortellini and chicken breast stuffed with vegetables accompanied by rigatoni a la vodka.

Typical entrees are red snapper braised with baby clams, and the pounded veal chop under a topping of chopped tomatoes and arugula ribbons.

Typical entrees are chicken with sun-dried tomatoes, sauteed sweetbreads and several pasta dishes.

Typical entrees are "lamb stewed with wheat berries, lamb kebabs with grilled vegetables, or roast chicken served with chickpea-studded rice pilaf".

Typical entrees include chicken scarpariello, and sauteed veal scaloppine topped with prosciutto and mushrooms in Port wine sauce.