Chef Features

Roasted Red Pepper & Crab Bisque
$8 Regular $13 Large

Trout Picatta
Fresh trout fillet lightly breaded and pan seared with our lemon caper garlic olive oil sauce, Romano long stem artichoke, and sun-dried tomatoes. Served with angel hair pasta and grilled asparagus.

Branzino Arrabiata
Pan seared fresh whole branzino fish served with our spicy pomodorini arrabiata sauce with cherry peppers, banana peppers, Kalamata olives, garlic & onions with angel hair pasta.

Porcini Veal Chop
Frenched bone-in center cut veal chop pan seared with porcini mushrooms and cracked black peppercorns finished in a light creamy Marsala sauce with fettuccine pasta and grilled asparagus.

Duck Breast
Pan seared duck breast with our roasted red pepper, shallot, garlic, rosemary, apricot and raisin red wine reduction sauce topped with pine nuts. Served with grilled asparagus and roasted red potatoes.