Lunch: Fettuccine Alfredo – Homemade fettuccine Alfredo with fresh broccoli and seasoned chicken.
Pasta : Fresh spinach linguine with heirloom tomatoes, green bell peppers, eggplant, zucchini, shallots, basil fresh spinach and oregano. Topped with grilled chicken and Houtz cheese.
Catch of the Day :Wood-fired black grouper with an heirloom tomato and basil pesto risotto and a side of butter bronzed zucchini with aged balsamic.
Dessert: Blueberry Clafoutis; fresh blueberries and vanilla cream baked into a flaky tart crust. Served with blueberry gelato.