* Consuming raw or uncooked seafood or meats may cause foodborne illness
* The pre-fixed menu is per person and cannot be shared
Restaurant Week Dinner
September 10 – September 23
Dinner menu is $45 per person
FIRST COURSE
Soup of the day
Burrata – Creamy Mozzarella cheese over baby arugula and sliced tomatoes topped with pesto and balsamic reduction drizzle
Chargrilled Romaine – Grilled romaine lettuce topped with crispy pancetta and gorgonzola cheese drizzled with balsamic reduction
SECOND COURSE
Gnocchi Gorgonzola con Pollo – Potato-based pasta, in a creamy gorgonzola sauce topped with grilled chicken breast
Eggplant Parmigiana – Thin-sliced fried eggplant, with mozzarella cheese & fresh basil in a house red sauce
Barramundi – White flaky fish filet crispy skin over spinach with artichokes and capers in a garlic white wine lemon sauce
Veal Saltimbocca – veal medallions with prosciutto, sage & mozzarella, served in a white wine & garlic sauce
THIRD COURSE
Desserts of the day
Cocktail specialty
Knob Creek rye Manhattan $14
Rye whiskey with sweet vermouth and angostura bitters
BOOKING FAST MAKE A RESERVATION NOW!
Restaurant Week Lunch
* Consuming raw or uncooked seafood or meats may cause foodborne illness
* The pre-fixed menu is per person and cannot be shared
September 10 – September 23
Lunch menu is $20 per person
FIRST COURSE
Soup of the day
Insalata Di Cesare –Traditional Caesar with romaine topped with grated parmigiana cheese and croutons
Insalata Mista – mixed green salad with fresh onion, fresh chopped tomatoes, dressed with red wine vinaigrette
SECOND COURSE
Pollo Francese – Sauteed and egg-washed chicken breast with capers in a garlic white wine lemon sauce, with a side of pasta in the same sauce
Gnocchi Vodka – Potato-based pasta in a Vodka Cream sauce
Melanzane Panini – Eggplant parmesan with fresh mozzarella in a homemade tomato sauce
Cocktail specialty
Knob Creek rye Manhattan $14
Rye whiskey with sweet vermouth and angostura bitters