Navy bean soup.
Griddled dry sea scallops served with couscous and white butter sauce.
Sautéed seafood combination with garlic and Pernod cream sauce.
Sautéed little neck clams with shallots, garlic, parsley, white wine and angel hair pasta.
Blackened mahi mahi filet served with lemon butter.
Sautéed red ruby trout with prosciutto, garlic, piquillo peppers and lemon butter sauce.
Spinach ravioli served with pesto cream sauce.
Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.
Chocolate base, espresso sponge cake.
Guava and goat cheese cheesecake.
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