Sunday, June 3 - Saturday, June 9, 2012
Lunch Portion Prix Fixe $16.44
Dinner Portion Prix Fixe $29 per person
First CourseChoose One
Cannellini Bean Soup: Simmered in chicken consomme with broken pasta
Cheese Tortellini Soup: Simmered in chicken consomme with vegetables
Baby Spinach Salad: Served with pancetta, caramelized onions, pecans, gorgonzola, extra virgin olive oil, and balsamic reduction.
Romaine Hearts: Tossed with house made caesar dressing, croutons, and anchovy garnish.
Second CourseChoose One
House Made Gnocchi: Served with basil plum tomato sauce and topped with fresh mozzarella
Chicken Breast: Sauteed with portabella mushrooms, fire roasted peppers, laced with gorgonzola cheese with a touch of cream.
Tilapia: Tilapia in a light plum tomato sea broth with vidalia onions, kalamata olives, roma tomatoes, and caperberries, with a touch of anchovy over angel hair pasta.
Rigatoni Pasta: Loose Italian sausage, onions, and hot cherry peppers in a basil plum tomato sauce.
Creme Brulee: White chocolate in a caramelized sugar crust
Tiramisu: Espresso soaked lady finger cookies layered with mascarpone, whipped cream, and shaved chocolate.
Cheese Cake: N.Y. style cheese cake wtih a fresh strawberry remoulade garnish.
For all of these Restaurant Week specials, please remember to be generous when applying gratuity for your server.
Prices do not include tax or gratuity.