BLT – Toasted honey wheat bread topped with roasted red pepper aioli, crispy bacon, heirloom tomato and Romaine lettuce. Served with crinkle chips.
Pasta – Roasted red pepper linguine with sautéed jumbo shrimp, heirloom tomatoes, hot-n-spicy oregano, shallots, wild mushrooms, and braising greens in a light white wine and garlic sauce.
Catch of the Day – Wood-fired Queen snapper served over sautéed baby spinach with Asiago and quinoa with English peas, heirloom cherry tomatoes and a hot-n-spicy oregano.
Dessert: Blueberry Clafoutis; fresh blueberries and vanilla cream baked into a flaky tart crust. Served with blueberry gelato.