Dinner Menu

Appetizers

Chef’s Selection

Grilled Filet Mignon with Chianti Demi-Glace, Roasted Potatoes and Haricots Verts 27

Herb Roasted Rack of Lamb, Roasted Potatoes and Sautéed Spinach with a Cherry Mint Chutney 29

Herb Chicken with Roasted Potatoes and Haricot Verts 19

Grilled Salmon and Shrimp with a Lemon Caper Sauce, Basmati Rice and Asparagus 24

Pan Seared Mahi Mahi with a Mango Salsa, Basmati Rice and Asparagus 23

Pan Seared Ahi Tuna with Basmati Rice, Asparagus and Wasabi 26

Rigatoni Bolognese in a Rich and Creamy Meat Sauce 18

Seafood Cioppino in a Marechiara Sauce over Spaghetti 25

Eggplant Florentine with Sautéed Spinach, Mozzarella and Marinara over Spaghetti 17

Chef’s Selection