goat cheese baked in reduced bruschetta sauce, served with wedges of toasted garlic bread for dipping.
a creamy asparagus soup without the cream. made with fresh chicken stock and topped with mascarpone cheese.
romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento, and parmesan, dressed in a creamy vinaigrette.
veal scallopini sautéed in a lemon, caper and white wine butter sauce.
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