FIRST COURSE

SOUP OF THE DAY

(ask your server)

RED AND GOLDEN BEETS

With goat cheese, and pistachios

ARUGULA

With radicchio, fennel, Sheri vinaigrette and shaved parmigiana cheese

FIGS AND PROSCIUTTO

Stuffed with taleggio cheese, served in a chocolate glaze reduction and pistachios

 

SECOND COURSE

CRAB CAKE

Jumbo lump crab meat imperial, served over spinach, beurre blanc sauce

CHILEAN SEA BASS TORTELLONI

With white wine lemon sauce and grilled asparagus

LEEKS AND GOAT CHEESE RAVIOLI

Served with brown butter sage sauce

MOZZARELLA CAPRESE

Tomatoes, mozzarella cheese, roasted peppers, basil extra virgin olive oil and balsamic reduction

 

THIRD COURSE

CHICKEN FANTASIA

Topped with jumbo lump crab meat, asparagus, grape tomatoes and white wine

LAMB SHANK

Over soft polenta,au jus

CRISPY SKIN SALMON

Served with fregola, poached egg vinaigrette, pickled celery

HOME MADE GNOCCHI

Served in a blush cream sauce

 

FOURTH COURSE

(Homemade fresh desserts by our pastry chef)