FALL HARVEST Restaurant Week Dinner      48.00                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

Appetizers  

Harvest Salad… arugula tossed in honey white balsamic dressing topped with toasted pumpkin seeds, goat cheese and diced sweet potatoes                                                                              

Park Bench Salad..spring mix, tomatoes, carrots, cranberries, walnuts feta cheese with balsamic

Arugula Salad endive, radicchio, diced cucumber, cherry tomatoes, fresh mozzarella, croutons/ balsamic vinaigrette

Baked Clams  prepared whole

Mussels.basil pesto cream sauce with grilled breads

Truffle Ricotta ..creamy ricotta, truffle oil, fresh lemon on toasted ciabatta

Avocado Flatbread..guacamole, cilantro pesto and goat cheese crumble

Octopus..seared served over a bed of light arugula/ red onion, heirloom tomatoes, virgin olive oil, fresh lemon                                           

Coffee Crusted Pork Ribs… pork ribs marinated in coffee                                                                                                                                         

New Orleans Shrimp... 3 Cajun seared topped with guacamole, salsa, garlic aioli  ADD 10       

Main

Hanger Steak… served seared and slice topped with a mushroom cream sauce accompanied with cauliflower mash and roasted brussels sprouts                                                                               

Rigatoni Di Zucca: mezze rigatoni tossed in butternut squash cream sauce with chiffonade spinach, diced butternut squash topped with goat cheese                                                             

Half Duck…maple tree farm Indiana, free range no antibiotics / apricot demi glaze/ sweet mashed/ vegetables/  15   

 Roman Pappardelle...garlic, San Marzano tomatoes, Romano cheese touch of cream and one egg yolk tossed with shrimp and finished with chiffonade of spinach  

 Halibut ... pan seared over angel hair tossed with roasted garlic, artichoke hearts, baby bok choy, fresh tomatoes 15

Salmon..pan seared over sweet pea risotto with dijon cream sauce  15                                          

Chicken Artichoke.. all natural hormone free boneless breast with garlic, shallots, baby artichoke, roasted peppers, spinach /Yukon mashed potatoes

Chicken  all natural hormone free boneless breast with garlic, shallots, wild mushroom demi glaze/ Yukon mashed 

Fillet Mignon angus fillet with a classic sauce Au poivre/ fresh herb roasted baby Yukon potatoes   add 20

 Strip Steak served with shoe string fried onions light ajus sauce grilled asparagus/ fresh herb roasted baby Yukon potatoes   add 20

Rigatoni Bolognaise ground fillet, pork and veal, garlic, crushed tomatoes, basil, topped with fresh ricotta / served with grilled breads

(V)Gnocchi..tomato and fresh mozzarella gnocchi tossed with basil pesto, baby artichokes and diced asparagus

Roberto Pasta.bacon, peas, asparagus, tomatoes, basil pesto, romano cheese, cream

(V) Stuffed Portobello sundried tomato hummis, baby artichoke hearts, sauteed spinach

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