Appetizers:
Arugula & Burrato- salad tossed in lemon and olive oil served with red and golden beets, pears marinated in red wine, homemade burrato cheese, procuitto, walnuts and raisins finished in a balsamic reduction

Arco Baleno- Fresh sliced tomatoes, buffalo mozzarella and avacoad layered and drizzled in a balsamic reduction

Zucchini and Squash Rolantini- zucchini and squashed rolled with a blend of riccato cheese, gorganzola cheese, fig and walnuts finished in a aurora sauce

Entrees:
Chicken Valdostana- Chicken breast stuffed with mozzarella, roasted peppers and spinach encrusted in mixed bread crumbs and pistachios finished in a marsala mushroom demi-glaze with a side of risotto mixed with golden beets, sun dried tomatoes, and peas

Homemade sacchetti pasta stuffed with gorganzola and fig served with scallops, crab meat and baby arugual finished in a creamy pesto sauce

Flounder franchaise served with jumbo lump crab meat, sun dried tomatoes, artichoke hearts and capers finished in a lemon white wine sauce over capellini

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