ASPARAGUS & BEARNAISE
Pan-fried green asparagus wrapped in Prosciutto ham served with bearnaise sauce.
SCALLOPS AND FENNELRISOTTO
Scallops seared in garlic butter, mediterranean fennel risotto and fried portobello mushroom, topped with parmesan.
Grilled chicken breast with sage-basil butter and sauteed vegetables served with fresh linguini pasta and lemon yogurtsauce, topped with parmesan.
Pork tenderloin topped with panko breading with Gorgonzolasauce served with marinated pear and rosemary potatoes.
Pannacotta , salted nut caramel and pistachio ice cream.