Menu for Friday and Saturday, March 15 & 16
Ricotta Toast Points with Orange Marmalade
Creamy Leek and Potato Soup
Fresh Spinach Salad with Goat Cheese, Carmelized Walnuts and a fresh Blood Orange Olive Oil Vinaigrette
Handmade Veal Ravioli
Roasted Beef Tender with Herbed Fingerling Potatoes
Signature gourmet cookie tray
Orange Cake Doughnuts with Chocolate Glaze
Coffee and water
Vegetarian options available by request.
Reservations are required. Please call to reserve your table by credit card.