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February 8 @ 4:00 pm - February 13 @ 10:00 pm
- Meat Ball Sub Sandwich – Butter toasted hoagie, house made meatballs, tomato basil sauce, melted mozzarella and parmesan served with a small euro greens salad.
- Pasta – Rigatoncini pasta tossed with a Texas wild boar ragu sauce, wild and domestic mushrooms, shallots, braising greens and Italian sausage topped with shaved Parmigiano Reggiano and white truffle oil.
- Catch of the Day – Wood-fired block island swordfish over Arborio rice and black eyed pea “Hoppin John” and a side of sauteed baby spinach with lemon and Parmesan