Appetizers

Beef Carpaccio 24

Burrata, Pears and Prosciutto Salad 26

Pastas

Salmon Rigatoni with Sundried Tomatoes, Peas, Tomato and Cream 32

Cheese and Spinach Ravioli with Marinara and Brown Butter Sage 24

Entrees

Bone in Chicken Breast with Tomato Coulis 34

Served with Black Truffle mashed potato and asparagus

New Zealand Lamb Chops 47

Served with Cremini mushroom risotto and grilled carrots

Seared Ahi 46

Served with zoodles potatoes and asparagus

 Veal Osso Buco 55

Served with Cremini mushroom risotto and grilled carrots

Filet Mignon with Brandy Cream and Peppercorn 49

Served with Black Truffle mashed potato and asparagus

Alaskan Halibut stuffed with Blue Crab and Shallot Beurre Blanc Sauce 47

Served with Black Truffle mashed potato and asparagus

Swordfish with Salmoriglio Sauce 43

Served with Black Truffle mashed potato and asparagus

Salmon with Shrimp and Sea Scallop Scampi 34

Served with Angel Hair and asparagus

MENU AND PRICES SUBJECT TO CHANGE