Easter Specials
Appetizers
Roasted Beet Salad with Grilled Asparagus and Feta
8.75
Yellow Fin Tuna Pokey, Mango Avocado and Seaweed Salad
12.50
Duck Liver Terrine, Frisee, Apples, and Pickled Onions
8.75
Shrimp and Crab Bisque
6.75
Chilled Shrimp, Barbecue Cocktail Sauce
10.75
Spinach and Muenster Quesadilla, Black Bean and Pineapple Salsa
7.75
Main Courses
Grilled Australian Swordfish Steak, Warm White Bean and Artichoke Salad
22.50
Rack of Lamb, Brick Oven Polenta and Rosemary
24.50
Slow Roasted Pork, Freshly Made Cavatelli and Broccoli Rabe
19.50
Roasted Sirloin, Garlic Mashed Potatoes
26.50
Ricotta Ravioli, Plum Tomato Sauce and Basil
16.50
Seared Sea Scallops, Egg Pappardelle, Shitake, Portobello and Asparagus Tips
22.50
Baked Chicken Breast, Smoked Ham, Spinach and Raclette Stuffing, Roasted Potatoes
18.50
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