Restaurant Week

GARDEN SALAD
Mixed Greens, Cucumbers, Heirloom Cherry Tomatoes, Shredded Carrots, Red Onions, House-made Croutons & Choice of Dressing.

ARANCINI A LA ZUCCA
Breaded and Fried Risotto Balls, Stuffed with Roasted Butternut Squash

BUTTERNUT SQUASH BISQUE
New York Maple Syrup, Roasted Butternut Squash & Cinnamon Blended into a Creamy Bisque topped with a Balsamic Drizzle.

MAPLE BRUSSEL SPROUTS
Deep Fried Crispy Sprouts topped with NY Maple Syrup, Bacon Bits & Balsamic Reduction

GRILLED TWIN 4 OZ. PORK CHOPS
Grilled and Topped with Roasted Corn Salsa over Roasted Sweet Potatoes with Cajun Grilled Asparagus

LEMON PEPPER MAHI MAHI
Pan-Seared Mahi Mahi over Rice Pilaf, topped with Green Beans, Julienne Carrots & Roasted Peppers with Fresh Garlic & Herb Butter

GRILLED FLAT IRON SALAD
Mixed Greens & Spinach topped with Butternut Squash, Roasted Beets, Heirloom Tomatoes, Red Onion, Sharp Cheddar and Grilled to your choice of temperature Flat Iron with Maple-Dijon Vinaigrette

ROASTED VEGETABLE FLORENTINE
Roasted Vegetable Ravioli topped with Creamy Spinach and Tomato Florentine Sauce. Seved with Garlic Bread.

PUMPKIN CHEESECAKE
With Whipped Cream, Cinnamon & Sugar

CINNAMON SPICE CAKE
Cinnamon Spice Cake & Topped with Cream Cheese Frosting

* add ice cream to any dessert $3 *