FIRST COURSE

JERSEY CORN SOUP

STUFFED FRYING PEPPER
SAUSAGE, RISOTTO AND ROMANO CHEESE, FRESH JERSEY TOMATO SAUCE

P.E.I. MUSSELS
FENNEL, TOMATOES, DILL, BLUSH WINE

SMOKED SHRIMP
SCALLIONS, CUCUMBERS, ROASTED PEPPERS, OLIVE OIL, BALSAMIC DRIZZLE

SECOND COURSE

PEACH SALAD
FIELD GREENS, GRILLED PEPPERS, SHAVED ASIAGO, CITRUS DRESSING

GRILLED CORN & ASPARAGUS SALAD
BIBB LEYYUCE, HEIRLOOM TOMATOES, BASIL – BALSAMIC DRESSING

VEGETABLE NAPOLEAN
LAYERS OF EGGPLANT, TOMATO & PEPPERS, PESTO CREAM SAUCE

BURRATTA & TOMATO SALAD
BABY ARUGULA, ITALIAN OLIVES, PESTO DRESSING

DINNER SELECTIONS

GRILLED PRIME PORK CHOP
WARM PEACH MARMALADE, YUKON MASHED

ROASTED BARAMUNDI FILET
ARUGULA & ROASTED RED PEPPER SALAD
HEIRLOOM TOMATO COULIS, FINGERLING POTATOES

SHRIMP FRA DIAVLO
CRUSHED ITALIAN TOMATOES, BASIL, GARLIC, HOT PEPPERS
MALFANDINE PASTA

VEAL PRIMAVERA
THINLY SLICED NATURE VEAL, GRILLED GARDEN VEGETABLES, FRESH BASIL
OLIVE OIL, ASPARAGUS & PEPPER RAVIOLI

CRAB & CORN RAVIOLI
COOL PINEAPPLE SALSA, BALSAMIC DRIZZLE

N.A.E. CHICKEN BREAST
SAUTEED SHRIMP, SHALLOTS, BRUSSEL SPROUTS, RED PEPPERS
GARLIC CHARDONNAY WINE SAUCE

3 COURSE MENU – $30