Weekly Features

Crispy fried risotto balls with asparagus & mozzarella served with lemon aioli

Fresh watermelon, arugula, cucumber, feta cheese & mint finished with white balsamic vinaigrette

Gently battered, dippped & fried squash flowers, stuffed with ricotta cheese & prosciutto, & served with marinara sauce

Jumbo Shrimp, scallops, broccoli & sweet red pepper tossed with rigatoni in Cajun cream sauce

Served over linguini with Cajun cream sauce & asparagu

Chocolate-Banana-Pistachio-Hazelnut-Vanilla