soup

Lentil with vegetables

appetizer

Grilled shrimp salad with butter lettuce, frisée, white beans, heirloom tomatoes, red onions, cucumber, avocado in a lemon olive oil dressing.

tartare

Wild Branzino with avocado, capers, cilantro, mango, arugula, cucumber, red onions, red jalapeños over tomato carpaccio; served with crostini.

Pasta

Linguini with shrimp, cherry tomatoes, caramelized onions, peas and arugula in a light, spicy tomato sauce.

fish

Grilled King Salmon topped with lemon butter caper sauce. Served with sautéed brussel sprouts, carrots and kale.

entrée

Chicken Porcini. Served with penne arrabiata —OR— sautéed vegetables.

sandwich

Prosciutto, bresaola, mozzarella cheese, spinach, tomato, avocado. Served with salad -OR- potatoes.