CHEF'S SPECIALS

---

with arugula, fennel, olive puree, and lemon dressing

with Grilled Zucchini & Prosciutto

in a choice of red or white sauce

and Melon

Parmesan cheese crusted

 variety of fresh mixed vegetables and shrimp

with Porcini mushrooms and fontina cheese

fillet baked with lemon served over sautéed escarole 

over Tricolore salad and balsamic vinegar reduction

chicken breast sautéed with sausage, mixed peppers, and olives