Lunch: Chicken Parmigiano: Crispy fried chicken breast topped with tomato basil sauce, melted mozzarella and Parmesan cheese. Served with a side of penne with house made tomato basil sauce.
Pasta: Buccatini pasta with sauteed jumbo shrimp, shallots, artichoke hearts, heirloom cherry tomatoes and crumbled feta cheese in aglio e olio sauce.
Catch of the Day: Wood-fired black grouper served over an Asiago cheese and chive orzotto and bronzed zucchini and squash with basil and balsamic vinegar.
Dessert: Fresh Blueberry Clafoutis; Regional fresh blueberries in vanilla custard baked in a short dough crust tart shell. Served with blueberry gelato.