Menu for Friday & Saturday, Jan. 17-18, 2014
Fried Cauliflower Cakes
Cauliflower that has been mixed with celery, onions, garlic, cheeses and herbs, fried in real butter.
Creamy clam chowder sure to take the chill off.
Romaine and spring mix with dried cranberries, candied pecans, feta cheese, sweet red onions tossed our our signature Sorella Blood Orange Salad.
Pasta in Calvados Sauce
Homemade pasta in a apple brandy sauce.
Julia Childs'Coq au Vin
Chicken slowly simmered for hours in a rich red wine sauce and pearl onions and served with potatoes.
Chocolate Grand Marnier Souffle
Vegetarian options available by request.
Reservations are required. Please call to reserve your table by credit card.