THE STEAKHOUSE TABLE
Peppercorn Crusted Tenderloin of Beef
Wild mushroom jus and horseradish sauce
Parmesan Garlic Wedge Potato
Sauteed Spinach
With shallots and crisp bacon
Classic Iceberg Wedge Salad
Creamy blue cheese, tomatoes and red onions
Steakhouse Tomato Salad
TASTE OF TUSCANY
Braised Leg of Lamb Abruzzi
Tomato, onion, garlic and rosemary simmered in a rich lamb jus
Pennette Putanesca
Pennette pasta with tomatoes, capers, onion and kalamata olives and fresh basil
Caprese Salad
Lemon vinaigrette
Antipasti Assorti
Marinated plum tomatoes
Grilled asparagus with lemon aioli
Roasted Cremini mushrooms
Roasted Peppers in anchovy vinaigrette
Assorted marinated olives