| DINNER MENU | |
| Appetizers Thinly-sliced beets, baby arugula, goat cheese $9 Beef carpaccio with lemon, olive oil, shaved parmigiano $11 Mussels with white wine, tomato, garlic and chives $9 Salad of grilled pear, arugula, asiago, walnuts $9 Caesar salad $9 *Mushroom crostini $7 *Mixed organic baby greens with a citrus vinaigrette $7 *Daily soup $7 Pastas *Penne with spicy Italian sausage, roasted peppers, tomato sauce $16 Porcini mushroom ravioli in a brandy-chive cream sauce $19 Linguine with shrimp, scallops, mussels, spicy marinara sauce $20 *Fettuccine with seasonal vegetables, tomato-cream sauce $15 Main Courses *Sauteed provimi veal liver with caramelized onions au jus $19 Grilled tiger shrimp with roasted cherry tomato salsa and asparagus $25 *Roasted Supreme of chicken stuffed with roasted peppers, goat cheese $19 Grilled rib-eye steak with frites with a peppercorn sauce $24 Braised lamb shank au jus $20 *Seared Atlantic salmon, sauce verte $19 Prix Fixe—3 Courses $25 Choice of ‘*’ appetizer, ‘*’ pasta or ‘*’ main course and any dessert Chef: Louis Ourique |
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