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~seasonal chef specials also prepared daily~
BISTECCA
beef tenderloin filet with bacon-balsamic onion crust over whiskey-horseradish
sauce, finished with crumbled gorgonzola. served with herbed red potatoes
and chef's vegetables
POLLO
sautéed chicken breast stuffed with prosciutto and wild mushroom
laid over a lightly herbed tomato sauce. served with creamy gorgonzola
polenta and chef’s vegetables
VITELLO
tender herb-crusted veal cutlets finished with tomato, whole leaf basil,
and fresh mozzarella. served with our linguine in lemon-vermouth reduction
PESCE
pan-seared salmon filet with a lively creole spice rub laid over spicy
bayou style risotto with red beans, cilantro, sweet pepper and sausage.
finished with a citrus foam
CARNE
pork loin chop with a zesty ancho-chipotle rub finished with smoked cherry-pecan
chutney, served with an herbed red potato cake and chef's vegetables
RISOTTO
mediterranean risotto with black olive tapenade, artichoke hearts, roasted
tomatoes, balsamic red onions, and capers finished with feta ~available
with grilled chicken or spicy italian sausage
Chef de Cuisine—Floyd Loomis
Pasticciere—Jason Morgan
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