FIRST COURSE

SWEET PEA & MARSCAPONE CHEESE ARRANCINNI
SMOKED TOMATO SAUCE

ASPARAGUS & PEPPER RAVIOLI
HEIRLOOM TOMATOES, GARLIC CREAM SAUCE

RICOTTA MEATBALLS
CREAMY POLENTA, MOM’S GRAVY

RARE TUNA MARTINI
BABY ARUGULA, SCALLIONS, PEPPERS, BALSAMIC MARINADE

SECOND COURSE

STRAWBERRY SALAD
TOASTED ALMONDS, SHAVED ASIAGO CHEESE, FIELD GREENS
FRESH BERRY DRESSING

SMOKED MUSSELS
SHAVED FENNEL, HEIRLOOM TOMATOES, BABY ARUGULA
ROASTED GARLIC DRESSING

WARM ASPARAGUS & SPECHT
SMOKED BLEU CHEESE, ROASTED PEPPERS
BABY KALE, HONEY BALSAMIC DRESSING

DINNER SELECTIONS

LAMB RAGU
RUSTIC ZITI, SHAVED ASIAGO CHEESE

BRAISED SHORT RIB
WILD MUSHROOMS, DEMI GLACE, CREAMY POLENTA
SPRING VEGETABLES

GRILLED PRIME PORK CHOP
CIPPOLINI ONIONS, BALSAMIC DEMI SAUCE
YUKON MASH, VEGETABLES

CHILEAN SEA BASS & SHRIMP
GRILLED ASPARAGUS RAVIOLI, WILTED SPINACH
WARM ROASTED PEPPER VINAIGRETTE

SWEET PEA TORTOLONNI
CRABMEAT, SPRING ASPARAGUS, HEIRLOOM TOMATOES
SHERRY BASIL CREAM SAUCE

SHRIMP BIANCO
BRUSSEL SPROUTS, ASPARAGUS, SUN – DRIED TOMATOES
SPRING GARLIC CHARDONNAY SAUCE, ARUGULA PASTA

DESSERT

CHEF’S SAMPLER PLATE