Appetizer
Entrées
Week of September 16th, 2019
Calamari rings sautéed with spring peas & jalapeno peppers in a white wine garlic sauce.
Jumbo shrimp sautéed with fresh & sun dried tomatoes, Italian olives & mushrooms in garlic olive oil sauce. Tossed with fettucini pasta
Salmon fillet stuffed with lump crab & seasoned bread crumbs, baked and topped with saffron sauce. Served with mixed vegetables & garlic mashed potatoes.
Cheese filled tortollines in a parmesan cream sauce with mushrooms, asparagus & sliced grilled chicken . 19
Sauteed chicken with mushrooms, artichokes & asparagus in a light brandy cream sauce, served over capelline.