Hor d’oeuvres

Herb Crusted, Beef Tenderloin served on top of toasted crostini with fresh horseradish cream

Mini Portabella Mushrooms brushed with a provencal olive oil and topped with sundried tomatoes, spinach, and feta

Menu Options

Chicken Carcafi - grilled with fresh herbs and topped with Artichoke Hearts and Roasted Poblano peppers in a Reggiano creme sauce

Steak Piacere - seared flank in a merlot reduction topped with gorgonzola, portabella mushrooms and tarragon

Mahi Mahi with a Mango-Habanero Salsa

Pasta San Remo

al dente penne tossed with kalamata olives, baby arugula, and sundried tomatoes

Mixed Baby Greens

with Toasted Pecans and Dried Cherries tossed in an Chipotle-Roasted Pear Vinaigrette

Call for pricing and availability

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