Pan seared shrimp, served in a spicy beer and garlic beurre blanc.
Lightly floured tubes and tentacles, fried and tossed with white wine garlic and banana pepper fusion.
Fresh plum tomatos, fresh basil, and garlic tossed in virgin olive oil drizzled with a balsamic glaze. Served with Ciabatta bread crostinis.
Creamy Brie cheese rubbed with fresh garlic and wrapped in a flaky dough then baked until golden brown. Served with Ciabatta bread crostinis and fruit garnish.
With our chefs signature cocktail sauce.
Sauteed until lightly caramelized then set atop a port wine and orange demiglace.
A combination of five varieties of onion caramelized into an aromatic soup toasted with Swiss and Mozzarella cheeses