APPETIZERS
>>Long Hot Peppers with shrimp and potatoes drizzled in a garlic aioli garnished with grilled Tuscan bread
ENTREES
>>Spaghetini Primavera with sweet Italian Sausage, eggplant, squash, cherry tomatoes, artichokes, mushrooms, sauteed in garlic and olive oil
>>Panko Crusted pan-seared Pork Tenderloin with mushrooms, pancetta, and grape tomatoes, finished in a cognac demi sauce, and served with roasted potatoes and vegetables
>>Whole grilled Turkish wild caught Branzino, finished with garlic aioli. Served with sauteed brocolli rabe and roasted potatoes
>>Black angus NY strip 16 oz steak topped with gorganzola cheese and fished in a chianti mushroom sauce
>>Sole Rollatini stuffed with lobster and crab meat finished in an applewood bacon, lemon and thyme cream sauce served with vegetables and roasted potatoes
APPETIZERS
Long Hot Peppers with shrimp and potatoes drizzled in a garlic aioli garnished with grilled Tuscan bread
ENTREES
Italian ground Sausage with Zucchini, Eggplant and finished open fire Tomato in a creamy pink vermouth sauce tossed with papardelle pasta
Idaho Trout Marechiaro served in a light plum tomato sauce with mussels over pancetta risotto
Panko Crusted pan-seared Pork Tenderloin with mushrooms, pancetta, and grape tomatoes, finished in a cognac demi sauce, and served with roasted potatoes and vegetables
Pan seared skin on, boneless Whole Idaho rainbow trout, served with braised fennel, broccoli rabe, and roasted potatoes
Black Angus NY strip 16 oz steak topped with gorgonzola cheese and fished in a chianti mushroom sauce
Sole Rollatini stuffed with lobster and crab meat finished in an applewood bacon, lemon and thyme cream sauce served with vegetables and roasted potatoes
APPETIZERS
> Hamachi (Japanese yellow fin tuna) Tuna Carpaccio topped with arrugala and drizzled with honey and spicy mayo
ENTREES
> Italian ground Sausage with Zucchini, Eggplant and finished open fire Tomato in a creamy pink vermouth sauce tossed with papardella pasta
> Cod Marechiaro served in a light plum tomato sauce with mussels and clams over pancetta risotto
> Panko Crusted Pork Chop topped with roasted red peppers and finished with a mushroom chianti sauce, and served with roasted potatoes and vegetables
> Pan seared skin on, boneless Whole Idaho rainbow trout, served with braised fennel in a shallot and thyme lemon sauce over Open Fire Roasted Tomato Risotto
> Black Angus NY Strip 16 oz topped with gorganzola cheese and finished in a chianti mushroom sauce