Served with arugula, strawberry, orange, salad with an olive oil and lemon vinaigrette.
Mushrooms stuffed with sausage, spinach, fontina cheese, and prosciutto in a sherry wine reduction.
Finished in a tomato basil sauce.
Mushrooms stuffed with sausage and spinahc in a sherry wine reduction.
Butternut squash filled ravioli in a brown butter sage sauce, topped with crumbled amoretti.
Jumbo shrimp in a saffron sauce with fennel, mushrooms, and peas.
Mixed baby lettuce with balsamic vinaigrette topped with parmigiano shavings and roasted red onions.
Romaine lettuce in a Caesar dressing with croutons.
Halibut encrusted with panko breadcrumbs in a garlic white wine sauce
Stuffed Atlantic Salmon wth shrimp, spinach, roasted red pepper, and mozzarella in a champagne and mustard sauce.
Breast of organic chicken topped with prosciutto, fontina, and eggplant in a madeira wine sauce.
Slow roasted lamb shank with natural juices over saffron risotto
Braised short ribs of beed prepared in a port wine reduction, served over pureed potato
Served in a sherry wine sauce with cherry peppers, onions, mushrooms, and potatoes
Supplement charge: $10
