SOUP 14-
Lemon Cauliflower Soup with Truffle Oil and Parmesan, served with Pan Seared Duck Breast over Pickled Cauliflower Leaves and Arugula Sprouts
CEVICHE 14-
Lemon Mahi Ceviche with Scallions, Shaved Fennel and Cilantro, topped with Cassava Chips
SLIDER 16-
Sage Meatball Parmesan Slider on a House Made Bun, served with Pulled Pork Risotto
PASTA 27-
Grilled Chicken Breast over House Made Pappardelle in a White Wine Rosemary Crème with Sautéed Portobello Mushrooms, Wilted Spinach and Garlic, finished with Parmesan Reggiano
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