Menu

With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini

Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze

Over Arugula Pesto with Tomato Salad and Micro Greens

With Caesar Dressing, Ciabatta Croutons and Parmesan

With Blue Cheese Crumbles, Cucumber and Red Onion tossed with Balsamic Vinaigrette

Honey Lemon Vinaigrette, Pears, Pecans, Tomatoes and Crumbled Goat Cheese

Over Roma Tomato and Basil Risotto, Sauteed Spinach and Roasted Red Pepper Butter Sauce

Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth

With Grilled Ridicchio, Sauteed Oyster and Shitake Mushrooms, Toasted Pine Nuts, Soy Balsamic Drizzle and Roasted Garlic Aioli

With Italian Sausage Bolognese topped with Mozzarella and Parmesan Cheese

Over Creamy Polenta with Grilled Asparagus and Olive, Tomato, Caper Sauce

With Lump Crab in a Roasted Corn and Dill Lobster infused Cream Sauce, Baby Spinach and Chopped Scallions

Over Tomato and Blue Cheese Risotto with Grilled Asparagus and Bordelaise Sauce

Stuffed with Wild Mushrooms and Ricotta in an Roasted Shallot, Sweet Peas and Basil Pesto Cream Sauce

Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds

Ask your server for today's flavor

Topped with Pistachios and Whipped Cream

With House Made Strawberry Basil Ice Cream

With House Made Mexican Hot Chocolate Ice Cream

Topped with White Chocolate Caramel Sauce and Whipped Cream

With Red Wine Raspberry Sauce and Whipped Cream