GNOCCHI
Potato dumplings sautéed with proscuito & baby spinach in an alfredo sauce

CRAB & SPINACH DIP
Jumbo lump crab with a blend of five cheeses, spinach & artichokes served with grilled flatbread

MUSHROOM STRUCOLO
Feta cheese, sun-dried tomatoes & wild mushrooms baked in phyllo & finished with a mushroom reduction

CAESAR SALAD
Romaine hearts tossed with an authentic Caesar dressing and topped with herb croutons

MIXED GREENS

Baby greens, cucumbers, tomato, & red onion drizzled with a roasted shallot balsamic vinaigrette

PAN SEARED SALMON
Topped with wilted leeks served over a green pea & asparagus risotto & house vegetable

PRIMAVERA AL FORNO
Penne pasta baked with carrots, zucchini, spinach, asparagus & peas with ricotta cheese

SPINACH PORTOBELLO RAVIOLI
Served in a creamy alfredo sauce with sun dried tomatoes and fresh basil

PENNE GORGANZOLA
Wild mushrooms, tomatoes & fresh sage tossed with penne & gorgonzola

OSSO BUCO
Braised veal shanks in a rich mushroom Madeira demi-glace served with herb whipped potatoes & house vegetable

CHICKEN PARMESAN
Lightly breaded pan seared chicken with melted fresh herb mozzarella over our house red sauce and linguine

TIRAMISU

CRUSTADE