Lunch: Italian Submarine; Hoagie bun filled with Calabrese salami, turkey, smoked ham, provolone cheese, pickled red onion and creamy Italian dressing. Baked in a stone oven until crispy.
Pasta: Garganelli pasta with Cajun grilled chicken, tri-colo bell peppers, Andouille sausage, shallots, fresh basil and braising greens in a pan-made Cajun heirloom tomato sauce.
Catch of the Day: Tonkatsu glazed ruby trout grilled on cedar plank, served with a sweet pea Jasmine rice pilaf and a side of sesame broccoli.
Dessert: Blueberry Clafoutis; fresh blueberries and vanilla cream baked into a flaky tart crust. Served with blueberry gelato.