Entrees

Chateaubriand

Black Angus sliced tenderloin served with Sauce Bordelaise

Free Range Chicken Encroute

Asiago cheese, spinach with a Noir Shitake Reduction

Chicken Ariana

Boneless breast hand rolled with fresh Mozzarella, Proscuito and roasted red pepper

Grilled Salmon

Served over asparagus and Mushroom Risotto in a seafood broth

Grilled Vegetarian

Endive, squash, Zucchini, Portobello mushrooms, eggplant, asparagus and tomatoes