Black Angus sliced tenderloin served with Sauce Bordelaise

Asiago cheese, spinach with a Noir Shitake Reduction

Boneless breast hand rolled with fresh Mozzarella, Proscuito and roasted red pepper

Served over asparagus and Mushroom Risotto in a seafood broth

Endive, squash, Zucchini, Portobello mushrooms, eggplant, asparagus and tomatoes