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Entrees


  

CHICKEN ROULADE AND RICOTTA     Chicken breast filled with proscuitto, provolone, basil and boursin cheese with a crispy crumb crust.  Served over housemade ricotta gnocch in   a fresh tomato sauce.
$16.95

RICOTTA GNOCCHI (VEGETARAIN)
Served with portobello mushroom, roasted peppers and spinach in a fresh tomato pesto sauce.
$16.95

DECONSTRUCTED QUINOA NAPOLEON
Crispy Quinoa cake atop layered portobello mushrooms, fire roasted peppers, sautéed spinach and white bean mash, finished with fresh mozzarella and a rustic tomato ragout
$15

PETIT FILET DIANNE
Pan seared, bacon wrapped twin petit Filet Mignons in a classic Dijon demi cream sauce. Served with of potato croquettes and a spinach stuffed tomato and
potatoes croquettes.
$19.95

SHRIMP PAD THAI
Traditional rice noodle dish featuring shrimp, tofu and egg with assorted Thai vegetables in a Tamarind sauce topped with chopped paenuts and lime.
$15.95


 





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