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Five varieties of mushrooms, accented by white beans and boursin cheese wrapped in phyllo.
Three cheese ravioli, spinach ravioli and sundried tomato ravioli nestled in a pomodoro sauce.
Grilled portabe/la mushroom, crispy eggplant, prosciutto, baby spinach and fontina cheese.
Served with a bordelaise sauce served with mashed potatoe.
Served with mushroom butter served with mashed potatoe.
Served with a lemon basil beurre blanc served with rice pilaf with julienne vegetables.
Served with butter rosettes.
Cookies and miniature pastries displayed on each table.
Assorted herbal and regular tea.