SUNDAY NOVEMBER 4th AT 3:00 pm

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

WINE: PICCINI POGIO ALTO (TUSCANY, ITALY) 

SALAD 
Tricolore salad made with baby arugula, endive and radicchio served with homemade balsamic vinaigrette dressing.

WINE: BELLE AMBIANCE PINOT GRIO (CALIFORNIA). 

DUO PASTA COMBO
SPINACH & PORTOBELLO MUSHROOM RAVIOLI served  with tomato & basil sauce.  

HOMEMADE GNOCCHI served with vodka sauce. 

WINE: GNARLY HEAD OLD VINE ZINFANDEL (CALIFORNIA)  

DUO MAIN COURSE
* FILET MIGNON topped with sautéed onions, mushroom and a touch of Brandy sauce.     

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

WINE: Z ALEXANDER BROWN CABERNET SAVIGNON (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