Ceviche 14.-
Tuna Ceviche with Marinated Tomato, Lemon and Thyme
Pasta 27.-
Pan Seared Shrimp over House Made Fettuccini in a Boursin Crème with a Sautee of Tomatoes, Fennel and Summer Squash
Entree 30.-
Olive Tapenade Crusted Rack of Lamb over a Creamy Eggplant and Cauliflower Puree with Lemon Dressed Baby Arugula, finished with Natural Juniper Jus
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