Easter Sunday

Selection of three cheeses and two cured meats, served with house-made strawberry preserve and whole grain mustard

Silky whipped hummus, roasted asparagus, arugula, and shaved radish, finished with crumbled feta and extra virgin olive oil

Ripe peaches, cherry tomatoes, red onions, toasted walnuts, basil, and fresh burrata, finished with a honey vinaigrette

Spaghetti marinara

Rigatoni in a spicy vodka sauce

Pan-seared salmon served with tender asparagus, finished with a garlic sauce and sautéed arugula

Herb-roasted chicken thighs with creamy mashed potatoes, finished with a lemon pepper cream sauce

Pan-seared lamb chops with herb chimichurri, served alongside roasted potatoes and cauliflower

Linguine tossed with mussels, clams, shrimp, and calamari in a white wine and light tomato broth

Pan-crisped red snapper served over creamy grits, finished with a Cajun-style sauce

Herb-infused risotto topped with tender braised octopus, drizzled with olive oil

30 oz bone-in tomahawk,served with roasted fingerling potatoes and tender asparagus, finished with a rich marsala wine reduction