Appetizers: - Vegetable Spring Rolls with a sweet chili sauce. - Clams Oreganato in a brown butter oregano sauce.
Entrees: - Wild Mushroom Ravioli in a white wine herb sauce with jumbo shrimp, peas, grape tomatoes, and spinach. - 12 oz Ribeye or Nonna’s Pot Roast with seasoned white rice and sautéed cauliflower in either a demi glaze (ribeye) or a red wine tomato sauce (pot roast). - Honey Glazed Mahi Mahi in a lemon white wine sauce with string beans and whipped potatoes.