Specials for 12/2-12/4!


- shrimp tempura served over a bed of spinach with fried artichokes, sun-dried tomatoes, and a chipotle aioli

- stuffed clams oreganata in a brown butter sauce


- lobster ravioli in a lightly spiced Cajun cream sauce tossed with bay scallops, spinach, and diced tomato

- slow braised pot roast in a red wine Demi glacé served over Parmesan risotto and topped with fried onions & a sun-dried tomato tapenade

- swordfish accompanied by a walnut cranberry cous cous, caramelized Brussels sprouts, and a sweet balsamic drizzle

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