APPETIZERS

> Hamachi (Japanese yellow fin tuna) Tuna Carpaccio topped with arugula 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 Gorgonzola cheese and finished in a Chianti mushroom sauce