4 COURSE DINNER  - $35 PER PERSON PLUS TAX AND GRATUITY

 

FIRST COURSE

SOUP OF THE DAY
(Ask your server)

STUFFED FIGS AND PROSCIUTTO
Stuffed with talegio cheese, over chocolate-glaze reduction, pistachios

CRAB CAKE
Crab imperial, over spinach, buerre blanc sauce

HEIRLOOM CARROTS
Caramelized, over goat cheese spread, maple glaze port wine reduction

 

SECOND COURSE

HOUSE-MADE LEEK AND GOAT CHEESE TORTELLONI
Served with bolognese sauce

ARUGULA SALAD
Tossed in lemon olive oil dressing, regiano cheese

 

THIRD COURSE

CRISPY SKIN SALMON
Seared, served with pickled celery,  over poached egg vinaigrette

CHICKEN CAPRI
Topped with crab-meat, asparagus, grape tomatoes, white wine sauce

SHORT RIB
Braised, over soft polenta, granny smith apple au jus

HOUSE-MADE BROCCOLI RABE AND SAUSAGE RAVIOLI
Served with cannellini beans, grape tomatoes, white wine sauce
 

 

FOURTH COURSE

HOMEMADE DESSERTS BY OUR PASTRY CHEF