~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 laid over roasted corn-black
bean and
mango relish, finished with tangy balsamic-barbecue sauce and served
with an
herbed red potato cake
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
Sous Chef / Patissier—Jason Morgan
