3-Course Prix Fixe Menu

Fresh crab meat, avocado, cherry tomatoes, cucumbers, and cilantro with crumbled toasted nori, served over a rice cake drizzled with a sweet ginger glaze

Baby leaf spinach and chopped artichokes blended with Philadelphia cream cheese and fresh herbs, topped with toasted panko-Parmesan and served with grilled pita

Fried calamari tossed with shaved carrots, jalapeños, radishes, cabbage, scallions, fennel, and fresh lime, finished with a sweet and spicy glaze

Creamy fried burrata served with homemade pesto and marinara sauce, topped with shaved Parmesan

Grilled romaine hearts brushed with EVOO, topped with creamy Caesar dressing, shaved Parmesan, garlic croutons, and sliced cherry tomatoes

Crisp iceberg lettuce topped with smoked apple bacon, red onions, bruschetta, and chunky blue cheese dressing

A blend of baby field greens and arugula with sliced pears and roasted beets, topped with pistachios, goat cheese, and raspberry vinaigrette

Mixed greens with fried pancetta, Parmesan, roasted red peppers, oven-roasted tomatoes, shaved fennel, and red onions, tossed in lemon-thyme vinaigrette

8-oz steak served with grilled pineapple, roasted-garlic chimichurri sauce, and roasted potato hash with caramelized onions

8-oz chicken breast stuffed with fresh mozzarella, basil, sun-dried tomatoes, and roasted red peppers, served over capellini and topped with Pomodoro sauce

Grilled Scottish salmon glazed with chipotle-mango barbecue sauce, accompanied by smashed sweet potatoes and braised garlic spinach

Sautéed shrimp with fresh herbs in a lemon-butter white wine sauce, served over linguine

Braised in red wine demi-glace with root vegetables, served with creamy truffle mashed potatoes