Four course dinner $35 per person plus tax and gratuity
SOUTH JERSEY RESTAURANT WEEK MENU

FIRST COURSE

FIGS AND PROSCIUTTO
Stuffed with tallegio cheese, chocolate glace and port wine reduction, pistachios

SALMON CHOWDER SOUP

BURRATA CHEESE
Breaded, fried, served in tomato sauce and Calabrese peppers

SHRIMP AND CALAMARI
Sauteed with grape tomatoes, garlic olive oil, crostini

SECOND COURSE

IN-HOUSE-MADE SCALLOPS AND SHRIMP RAVIOLI
Served with asparagus, sage brown butter sage

BEET SALAD
Roasted beet topped with goat cheese, baby arugula, pistachios, balsamic, citrus lemon olive oil dressing

THIRD COURSE

CRISPY SKIN SALMON
Seared, over eggplant caponata, beurre blanc sauce

GNOCCHI PORCINI
With peas, porcini mushrooms, Gorgonzola cream sauce

CHICKEN ROMANO
Melted mozzarella, grape tomatoes, asparagus, white wine lemon sauce

SHORT RIB
Braised, over mushroom risotto

FOURTH COURSE

DESSERT
(daily desserts made by our pastry chef)