Restaurant Week

GARDEN SALAD
Organic Greens, Tomatoes, Cucumber, Carrots, Croutons & Choice of Dressing

GYOZA
Japanese Beef Dumplings Fried and Served with a Korean BBQ Dipping Sauce. (4)

MUSSELS
Fresh Mussels Served in a White Wine Basil & Garlic Broth with Garlic Bread

TUNA POKE CANAPES
Bite Sized Asian Marinated Tuna Cubes served Raw over Seaweed & Cucumber Salad with Wasabi Cream and Balsamic Drizzle on Fried Wonton Chips. (3)

CAPRESE SALAD
Layered Fresh Mozzarella Cheese and Sliced Heirloom Tomatoes on a Bed of Greens with Basil Pine Nut Pesto, Peeled Parmesan & Balsamic Drizzle.

TORTELLINI POMODORO
Fresh Vegetable Medley and Cheese Tortellini Tossed in House Pomodoro Sauce Topped with Grated Parmesan Cheese and Scallions.

BEEF & MUSHROOM RISOTTO
Tenderloin Beef Tips and Mushrooms with Roasted Red Peppers and Fresh Sage finished with a Sherry Wine Demi Cream Sauce.

BAKED FLORENTINE
Pan Seared Chicken Topped with Creamy Spinach, Artichokes, Provolone Cheese and Seasoned Breadcrumbs. Served with Whipped Potatoes and Vegetable of the Day.

TRIPLE CHOCOLATE MOUSSE CAKE
Light Layered Mousse Served as a Cake

BERRIES GALORE
White Cake with Layered Chantilly Cream Topped with Strawberries, Cranberries, Blueberries and Raspberries