No cuisines specified
Segmented grapefruit, pear, white goat Gouda and lemon prosecco vin.
Traditional house made dressing.
Fried and tossed with sweet and spicy scotch bonnit mango glaze.
Tossed with peppadews and balsamic reduction, Sriracha and squid ink aioli.
Sweet and spicy mango sauce.
Sauteed in garlic herb sauce and crustini.
Crab imperial and horseradish aoli.
Roasted red pepper and smoked Gouda sauce with marinated Sicilian style artichoke.
Pesto marinara, crimini mushroom, baked with fresh mozzarella and Romano.
Served with garlic herb fettucinni.
Sicilian puntanesca sauce over squid ink linguini.
Squid ink pasta with eggplant caponata fra diavolo sauce.
Roasted Brussels sprouts and cauliflower, herb and Kalamata butter sauce.
Mashed potato, asparagus, lobster tail in lobster rose sauce.
Menu for Entree BYOB provided by Allmenus.com
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