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Chef Specials Week of 5.10.24
Appetizer
Burrata Spring Salad
Creamy Burrata, crisp green apples, purple heirloom tomatoes, shaved fennel, toasted pecans, drizzled with balsamic vinegar & extra virgin olive oil.
Entrees
Wild Caught Chilean Sea Bass
Wild caught from the deep, cold waters of the Antarctic Ocean. Large flakes with a mild, rich, buttery flavor and a moist, firm, tender texture. Poached and garnished with lemon, parsley, and aromatic micro greens. Served over capellini pasta, sauteed with cherry tomatoes, and green snap peas.
8 oz South African Lobster Tail
Served over arborio risotto, slowly cooked with San Marzano tomatoes, garlic, and basil, served with drawn butter.
USDA Prime Certified Roasted Prime Rib
Aged 28 days for enhanced flavor and tenderness, served with creamy au Gratin potatoes, layers of finely sliced potatoes baked in cream, butter, Gorgonzola, mozzarella, and fresh thyme, accompanied with sauteed broccolini, horseradish cream, and au jus.
Desserts
Gelato Selection: Strawberry Gelato | Spumoni Bomba
Sorbet Selection: Coconut Sorbet | Mango Sorbet
Weekend Brunch
Only Available Saturday & Sunday from 11am-3pm
*Carbonara*
*Breakfast Burrito*
*Jumbo Shrimp & Polenta*
*8 oz. Grass Fed Top Sirloin & Eggs*
*Breakfast Pizza*