FIRST COURSE

ROASTED TOMATO & BASIL BISQUE SOUP
GARLIC CROSTINI

BRAISED SHORT RIB RAVIOLI
TRUFFLE CREAM SAUCE, TOASTED PINE NUTS

RICOTTA MEATBALLS
CREAMY POLENTA, MOM’S GRAVY

SLICED RARE TUNA
NAPA SLAW, CUCUMBER – WASABI DRIZZLE

SECOND COURSE

FIG SALAD
SUN – DRIED FIGS, CANDIED PECANS, SMOKED BLEU CHEESE
ROMAINE LETTUCE, CREAMY BALSAMIC DRESSING

CITRUS SALAD
ORANGE SECTIONS, SHAVED FENNEL, ROASTED PEPPERS
FIELD GREENS, CITRUS DRESSING

HOUSE SMOKED SHRIMP
HEIRLOOM TOMATOES, ARUGULA, GINGER – MISO DRESSING

SWEET PEA & MARSCAPONE CHEESE ARRANCINNI
SUN – DRIED TOMATO CREAM SAUCE

DINNER SELECTIONS

BRAISED LAMB RAGU
RUSTIC ZITI, SHAVED ASIAGO CHEESE

PORK OSSO BUCA
WILD MUSHROOMS, DEMI GLACE, YUKON MASHED POTATOES, VEGETABLES

CHICKEN FLORENTINE
STUFFED WITH BABY SPINACH, MUSHROOMS
CREAMY POLENTA, GARLIC CREAM SAUCE

VEAL BIANCO
BRUSSEL SPROUTS, SHALLOTS, HEIRLOOM TOMATOES
CHARDONNAY WINE SAUCE

ROASTED BARAMUNDI
WILTED SPINACH, WARM ROASTED PEPPER VINAIGRETTE
FINGERLING POTATOES

CRAB CAKE & SHRIMP
RED PEPPER COULIS, WINTER VEGETABLES, POTATOES

GRILLED FILET MEDALLIONS – $6 ADDITIONAL
GREEN PEPPER CORN BRANDY CREAM SAUCE, OVER SHORT RIB RAVIOLIS

CAST IRON SEARED VEAL CHOP – $6 ADDITIONAL
SHALLOT – MUSTARD BROWN SAUCE, YAM MASHED POTATOES, VEGETABLE

DESSERT

CHEF’S SAMPLER PLATE
ADDITIONAL $5