SOUP
WHITE WINE CARROT SOUP TOPPED WITH ARUGULA
SPROUTS AND OLIVE OIL 8.-
CHEF’S PASTA
6OZ NY STRIP OVER PENNE PASTA IN A BLUE CHEESE CREAM SAUCE WITH GRAPE TOMATOES AND SPINACH 22.-
CHEF’S FISH
GRILLED SALMON OVER SAFFRON RISOTTO, FINISHED WITH SHAVED FENNEL AND DRESSED IN LEMON AND TRUFFLE OIL 20.-
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