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Appetizers
- Lentil Soup
- Cockle Clams – garlic, white wine, cherry tomato sauce
- Artichoke Romano – over bed of tomatoes, olives, onions, mixed greens
Entrees
- Bronzino – Mediterranean Seabass, filet tableside with olive oil, balsamic, fresh garlic
- Tuna – Pan Seared topped with Crabmeat, Livornese Sauce
- Veal Chop – Grilled and topped with exotic mushroom demiglaze
- Halibut – Pan Seared with Artichoke, Fresh Tomatoes, White Wine
- Chicken – 1/2 roasted chicken with rosemary demiglaze
- Lamb Shank – served over saffron risotto
