MENU CHOICES
All Entrees include a salad, rolls and butter
Chicken Forestiere: Boneless breast of chicken pan roasted with mushrooms, shallots and fresh herbs finished with a brandy cream sauce. Served over wild rice.
Lobster Ravioli: Pasta pouches filled with Maine lobster meat, caramelized onions and ricotta cheese finished with a homemade Sambuca cream sauce.
Sirloin Filet: Chargrilled to medium rare and finished with a red wine rosemary pan sauce. Served with creamy truffle mashed potatoes and green beans.
Vegetarian: Eggplant Caprese Stack over pasta.
Dessert: French Chocolate Pots de Creme