Wild Mushroom Soup

Maryland Crab Cakes– over organic greens with a ginger sesame dressing

Caesar Salad– crispy Romaine hearts with a Pancetta anchovy dressing & garlic croutons

Rusticana Salad– organic greens, gorgonzola cheese, raisins, walnuts & tomatoes with a balsamic vinaigrette

Bruschetta– toasted Tuscany bread with Roma tomatoes, basil and extra virgin olive oil

New Zealand Mussels– with a saffron cream sauce

Pasta Course

Penne Vodka– penne tossed with a pink vodka sauce
Or
Lobster & Asparagus Ravioli– with a gorgonzola cream sauce

Entrees

Chicken “Mia” Valentina– boneless chicken breast with shiitake mushrooms, roasted red peppers & asparagus in a sherry wine sauce served with whipped potatoes

Veal Palazzo– veal scaloppini sautéed with artichoke hearts, sun-dried tomatoes in a Madeira wine sauce, sautéed spinach & a potato croquette

Three Musketeers– chicken breast, veal scaloppini & jumbo shrimp sautéed in a white wine lemon sauce, sautéed broccoli & whipped potatoes

Grilled Pork Chop– with a vintage port wine mushroom sauce, garlic mash potatoes and sautéed spinach

Yellow Fin Tuna Steak– sesame crusted & served over shrimp and sweet pea risotto

Atlantic Salmon– Pan roasted & served with a caper lemon white wine sauce, grilled asparagus

Risotto– Italian rice tossed with baby shrimp, fava beans, Pecorino Romano, and a touch of saffron

Choice of dessert, coffee or tea