• Sautéed shallots and English peas tossed in a light veal demi glace
  • Grilled swordfish, red wine butter and grilled asparagus
  • Gorgonzola dolce fondue, roasted portabella mushrooms and aged balsamic
  • Roasted fingerling potatoes, grilled asparagus, herbed butter and shaved Parmesan
  • Roasted brussels sprouts, bacon lardon, caramelized onion broth
  • Gratinati – cabernet demi , caramelized pearl onions , garlic & butter crumbs