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Features 4/27-5/3

April 27 @ 4:00 pm - May 3 @ 10:00 pm

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Lunch: Fried chicken breast stuffed into a toasted hoagie bun. Topped with tomato basil sauce, melted mozzarella and Parmesan cheese. Served with a side of penne with tomato basil sauce.

Pasta: Rigatoncini pasta tossed with house made pork and goat meat ragu, sauteed shallots, domestic mushrooms and braising greens. Topped with Parmigiana Reggiano.

Catch of the Day: Wood-fired California halibut served over a Jasmine rice pilaf with sundried tomatoes and mint and a side of sauteed heirloom carrots, broccoli and cauliflower with garlic butter.

Details

Start:
April 27 @ 4:00 pm
End:
May 3 @ 10:00 pm