Appetizers: Fried Zucchini flowers - stuffed with mozzarella cheese and served with a side of marinara sauce. Rosemary Infused Lamb Sausage - served with caramelized onions and peppers in a garlic butter sauce.
Dinners: Seafood Cannelloni - in a garlic cherry tomato sauce with jumbo shrimp, fresh mozzarella and arugula. 14 oz. French Cut Bone-In Pork Chop - over honey infused polenta cake and bacon roasted Brussels sprouts in a natural pan jus. Stuffed Seabass - over garlic whipped potatoes and string beans in a roasted red pepper burr blanc.