Chef's creation of Seasonal soups.
Heirloom tomato, sliced mozzarella, basil pesto, balsamic vinegar, garnished with seasonal microgreens.
Quartered romaine charred with parmesan, bacon, roasted tomatoes, served with Bacon-Sherry Tomato Vinaigrette and house made croutons.
Pacific clams sauteed in a garlic white wine broth, with andouille sausage, oregano and blistered cherry
Shaved carrots, bell peppers, onions, fresh ginger and soy. Topped with honey wine sauce.
Braised short ribs served with garlic mashed potatoes, glazed carrots and broccolini.
Pan-seared veal served in a Marsala-picata sauce blend over capers and a squash, eggplant, bell pepper, olive
Bacon-wrapped chicken breast stuffed with tomato pesto and mozzarella served with couscous, roasted
zucchini, broccolini and romesco sauce.
Pan-seared bacon-wrapped scallops over mushrooms, blistered brussels sprouts, sweet peas and sun-dried tomatoes on a bed of sweet pea puree.
Finished with chili oil, balsamic reduction and black caviar.
Zucchini and yellow squash spaghetti tossed in basil pesto, served with tri-color cherry tomato, basil and
House made fettuccine noodles tossed in our gourmet Alfredo sauce with wild mushrooms, seasonal vegetables and garnished with parmesan cheese. Chicken 4 | Shrimp 5 | Scallops 5
Quinoa, zucchini, sun-dried tomato, bell peppers, mushrooms and sweet peas. Chicken 4 | Shrimp 5 | Scallops 5