SUNDAY MARCH 24 OF 2019

AT 3:00 PM

APPETIZER
EGGPLANT CAPRESE slices of warm breaded eggplant topped with mozzarella cheese with a touch of balsamic dressing.  

WINE: JACOB CREEK SHIRAZ, AUSTRALIA 

 

SALAD 
Spring Mix salad topped with onions, tomatoes, white beans, celery, radish with balsamic vinaigrette dressing.

WINE: PURATO PINOT GRIGIO, ITALY 

 

PASTA
TORTOLACCI stuffed with ground veal & beef served with tomato and basil sauce.  

PASTA CAVATELLI pasta infused with Riccotta cheese and served with Chef Andres vodka sauce.

WINE: COLOSI ROSSO, ITALY. 

DUO MAIN COURSE

*STUFFED SALMON with crab meat, scallops and shrimp with lobster sauce.

  CHICKEN FRANCESE served with lemon butter and white wine sauce.  

WINE: ROBERT MONDAVI BOURBON BARREL CHARDONNAY (CALIFORNIA).  

 

HOT TEA, COFFEE AND CHEF’S CHOICE OF DESSERT

$ 52.95 PER PERSON DOESN’T INCLUDE TAX OR GRATUITY.

CALL TO MAKE A RESERVATION AT 203-743-6804