Three Course Lunch Prix Fixe
Not available on holidays or during restaurant week. Dine-in only.
$31
Appetizers
over a bed of roasted tomato vinaigrette with prosciutto and crostini,
topped with balsamic glaze
chef’s special recipe
served with chipotle aioli
Entrées
layered with eggplant, portobello mushrooms, roasted red peppers and fresh melted mozzarella in a tomato demi-glace, with potato gnocchi in brandy cream sauce
topped with lemon butter, risotto and fresh seasonal vegetables
topped with gorgonzola cheese, horseradish mashed potatoes and sautéed spinach
sliced prosciutto, fresh tomatoes, mozzarella, red wine tomato sauce,
with roasted potatoes and sautéed broccoli
peas, bacon, and onion in white cream sauce over fettuccine
prosciutto, plum tomatoes and scallions
over rigatoni pasta in pink vodka sauce
Dessert
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