Thursday, March 1st - Tuesday, March 6th –
Pan Roasted Orange Roughy – served with house crafted potato gnocchi in a saffron-tomato cream with grilled asparagus and caramelized onions.
Thursday, March 8th - Tuesday, March 13th –
House-Crafted Lobster and Goat Cheese Ravioli – with fine herb, roasted artichoke, leek and zinfandel red wine sauce, topped with fennel and apple sauté and saffron whipped ricotta
Thursday, March 15th - Tuesday, March 20th –
Lemon and Pepper Roasted Free-Range Chicken – with citrus and sage butter sauce, butternut squash and Parmigiano-Reggiano puree, warm whole-wheat panzanella with luganega sausage, leeks and mushrooms. And our sweet pea, shallot and dried cranberry sauté, hazelnut gremolata for garnish.
Thursday, March 22nd - Tuesday, March 27th –
Honey-Balsamic Glazed Lamb Sirloin – with parmigiano-Regianno crusted sweet potato-polenta galettes, pan-roasted Brussels sprouts with pancetta and apples, celery mostarda.
Thursday, March 29th - Tuesday, April 3rd –
Pepper Seared Grouper – topped with shaved asparagus and arugula salad and served over cherry tomatoes, roasted cauliflower and asparagus ragout, basil oil drizzle.