Appetizers

• Soup du Jour

• Portobello Mushrooms Caprese
  Baked balsamic marinated portobello mushroom, with fresh mozzarella tomato & basil, topped with baby arugula

• Grilled Octopus
  Lemon cilantro marinated on a bed of garbanzo medley

• Lamb Meatballs
  Served on a bed of Mediterranean couscous salad, sun-dried tomato yogurt drizzle

Entrées

• Braised Beef Ragu with Polenta
  Braised beef with tomato & red wine, served on a bed of creamy polenta

• Stuffed Pork Loin
  Slow cooked Italian sausage stuffing, served with sautéed broccoli rabe, sun-dried tomatoes & cannellini beans

• Pan Seared Swordfish
  Served on a vegetable quinoa, topped with salsa verde

• Shrimp Creole
  Louisiana style, jumbo shrimp simmered in a cayenne tomato sauce with onions, celery & bell peppers, served with a side of rice

• Chicken Mole
  Roasted semi boneless chicken breast, topped with mole sauce, served with a side of tomato infused rice, pickled red onions, queso blanco

Desserts

• Baked Pear
  Topped with almond crumbs & vanilla ice cream

• Peach Cobbler

• Bombolini
  Italian style doughnut filled with hazelnut