Menu

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

Served Warm over Arugula Pesto with Hearts of Palm and Tomato Salad

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

Over a Garlic Rosemary White Bean Puree topped with a Parmesan Crisp

With Capers, Shallots and Lemon Juice on Grilled Ciabatta Bread and Topped with Parmesan Cheese

With Mushrooms, Tomatoes, Shaved Red Onion, Bacon, Hard Boiled Egg and Creamy Dill Vinaigrette

Topped with Crumbled Blue Cheese, Toasted Pecans and a Whole Grain Mustard Vinaigrette

With Prosciutto, Tomatoes, Cucumber, Kalamata Olives, Shaved Asiago cheese and Balsamic Vinaigrette

Pan Seared over Herbed Risotto with Grilled Asparagus and a Bacon Tomato Vinaigrette

Pan Seared with Duck Fat Potato Terrine, Grilled Asparagus, Pickled Red Onion and White Truffle Hollandaise

Pan Seared served over Polenta with a Roasted Red Pepper and Chorizo Jam and Sweet Pea Gremolata

Over Orecchiette Pasta tossed with Lemon White Wine Sauce, Roasted Red Peppers, Artichokes and Spinach

With Citrus Jus, Roasted Potatoes and Pickled Vegetables

Tossed with Italian Sausage, Portobello Mushroom and Parmesan Cream Sauce

Over Goat Cheese Risotto with Roasted Roma Tomatoes, Balsamic Glaze and Pistachios

Over Linguini tossed with Sweet Peas in a White Wine and Lemon Broth topped with Toasted Almonds and Mint

Ask your server for today's flavor

Layered with Coconut Crumble and a Key Lime Glazed Cookie

Phyllo Dough Layered with Chantilly Cream and Dard Rum Macerated Strawberries

With Caramel Sauce

Stuffed with Mascarpone with Almond Praline and Crème Anglaise