Weekly Features

With remoulade sauce

Sauteed escarole, prosciutto, cherry peppers, onion & garlic, finished with toasted breadcrumbs and Romano cheese

A hearty Tuscan porridge with  vegetables, kale & beans

With sun dried tomato-scallion compound butter & riced cauliflower Romano

Pecan encrusted chicken breast with mashed sweet potato & parmesan roasted cauliflower

Italian Prosecco with amarena cherries & syrup