DINNER

French cut brick chicken with caper salsa verde

served with farro risotto and haricot vert with Caramelized shallots

Filet mignon with chimichurri or horse radish sauce

Crushed rosemary potatoes or Gruyere potato puree

Artisan lettuces with grapes, yellow beets, pumpkin seeds

Caper salsa verde crusted salmon/halibut/local fish

Crushed rosemary and lemon potatoes

Grilled asparagus with cracked pepper, dill, and feta

Tomato, arugula, prosciutto, and burrata salad

with basil white balsamic dressing Lemon caper chicken piccata

Pasta al Limone

Grilled broccoli with chili