Easter Dinner Special

Pan seared sea scallops in a lemon white wine sauce, served with spanish chorizo grits

Baby arugula, frisse, endive, fresh mango, orange, california figs, mixed dried fruit, red apples, roasted walnuts, sweet drop peppers, cherry tomatoes, goat cheese tossed in a cherry dressing

Fresh lump crab meat and lobster meat with fresh mango, fennel, red onions, tossed with cocktail sauce 

Braised Veal ossobuco in a reduction cognac sauce served with mashed potatoes and sauteed spinach

Sauteed chicken breast topped with grilled asparagus, portabella mushrooms, roasted peppers, zucchine, melted mozarella cheese, in a white wine sauce, served with polenta and escarole

Grilled (24 oz) Porter House Steak with two jumbo shrimp, in a reduction mushrooms, cherry peppers, shitake mushrooms, sundried tomatoes, marsala sauce, served with roasted potatoes, yams, and asparagus

Grilled (8 oz) filet of mignon and (5 oz) lobster tail in a brandy tarragon sauce, served with mashed potatoes and spinach

Broiled halibut with two jumbo shrimp oreganata in lemon white wine sauce served with string beans and couscous

Braised lamb shank ossobuco in a reduction porcine mushrooms cognac sauce, served with polenta and string beans

Broiled chilean sea bass topped with lobster meat, baby shrimp, fresh tomatoes, peas, in a lobster base reduction sauce, served with quinoa, and mixed vegetables

Grilled baby rack of lamb with sea scallops in a mint glaze reduction sauce, served with broccoli rabe and roasted potatoes 

Pan seared duck breast in an orange pineapple reduction sauce, served with sweet roasted potato, yams, and escarole 

Homemade ribbon pasta sauteed with diced lamb shank, fresh tomatoes, peas, asparagus in a light ragu sauce, topped with shaved tuscany picorino cheese