CHEF SPECIALS

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Cream of broccoli with brioche croutons

Fresh figs carpaccio with arugula, shaved Parmesan cheese, candied walnuts, Parma prosciutto, and honey-balsamic vinegar dressing 

with mixed greens and avocado.

little neck clams sauteed with herbs and white wine in a light broth served with homemade garlic bread

  with prosciutto, grilled zucchini  

Trofie pasta with pesto sauce, French string beans & sliced potatoes 

Ravioli boscaiola with funghi porcini, prosciutto, in a tomato cream sauce

 grilled with chimichurri sauce, served with escarole  

marinated and grilled, served with julienne of carrots in salmoriglio sauce

Chicken breast, Potacchio, sautéed with garlic, mushrooms, fresh tomatoes, olives, and fresh rosemary