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Restaurant Week Menu Farm to Fork 2017

July 16 @ 4:00 pm - July 23 @ 10:00 pm

First Course
(Choice of one)
Roasted Butternut Squash
Served over a bed of arugula in black truffle vinaigrette
Lumache Salvatici
Sautéed snails with wild mushrooms in a garlic white wine sauce
Burrata Cheese & Roasted Beets
Drizzled with balsamic glaze dressing
Portobello & Jumbo crab meat
Baked Portobello topped with jumbo crabmeat and spinach in lemon white wine sauce

Second Course
(Choice of one)
Trecolori Salad
Endives, arugula, and radicchio with shaved parmesan cheese and lemon dressing
Pear & Gorgonzola Salad
 Organic mixed greens pears, gorgonzola cheese in a balsamic dressing

Third Course
(Choice of one)
Pollo Romano
Chicken breast sautéed with mushrooms topped with fresh mozzarella cheese in cognac pink sauce
Filet of Bronzino
Served with lemon dill sauce
Fettucine Amici
Homemade fettucine with jumbo shrimp chopped tomatoes ,baby arugula in garlic white wine sauce
Vitello Carciofi
Sautéed Veal medallions with artichoke hearts and sun dried tomatoes in white wine sauce
Baby rack of Lamb
Served in port wine reduction sauceFourth Course
One selection from dessert tray or gelato

$35.00 per person
(Please No Substitutions)



July 16 @ 4:00 pm
July 23 @ 10:00 pm