SUNDAY MARCH 18th AT 3:00 pm

APPETIZER
EGGPLANT CAPRESE warm breaded eggplant topped with fresh mozzarella cheese and a touch of homemade balsamic vinaigrette.

WINE: PEPPERWOOD PINOT NOIR

SPRING SALAD
Made with spring mix topped with a mix of white beans, celery, onions, tomatoes served with homemade dressing. 

WINE: SAN ESTEBAN SAUVIGNON BLANC

DUO PASTA COMBO
PASTA CAVATELLI served  with vodka sauce (vodka liqueur, cream and tomato sauce). 

SPINACH & PORTOBELLO RAVIOLI served with tomato and basil sauce.

WINE: STATTI LAMEZIA ROSSO, ITALY

SURF & TURF MAIN COURSE
* FILET MIGNON OU POIVRE cover with crack pepper corn served with Bordolaise sauce. 

* SHRIMP IN SCAMPI SAUCE made with lemon, garlic, butter and white wine with vegetables.  


WINE: ANGELINE PASO ROBLES RSV CABERNET SAUVIGNON

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