Entree

Chicken Florentine

Tender breast of chicken butterfly cut and stuffed with a blend of cheeses, sun-dried tomatoes, and spinach, baked to perfection then topped with a rosemary cream sauce. Accompanied by steamed vegetables and your choice of rosemary red potatoes, risotto, or half cannelloni.

16

Fresh Pasta

Lemon Basil Chicken

Roasted chicken pieces simmered in a pan sauce with onions, bell peppers, blistered cherry tomatoes and lemon juice then tossed with basil fettuccine.

16

Fresh Catch

Cioppino

Six delectable Prince Edward Island mussels steamed with two gulf shrimp, salmon tips, and fresh fennel in a white wine tomato broth. Accompanied by steamed vegetables and your choice of rosemary red potatoes, risotto, or a half cannelloni. Garnished with toasted bruschetta.

18

Risotto

Three Cheese

Swiss-Pepper Jack-Romano

From The Bar

Cucumber Mojito

Classic house Mojito with a refreshing cucumber twist!