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