with shaved parmesan reggiano

V

with a homemade sundried tomato – marcona almond pesto and fresh arugula

toasted candied pecans, friggitelli peppers, feta, over fresh arugula with homemade

honey sherry vinaigrette

V

with broccoli rabe, sundried tomatoes, garlic and extra virgin olive oil

served with couscous, baby rainbow carrots roasted with shallots and pine nuts with a butter caper sauce

with roasted fingerling potatoes, fried crisp red onion rings, and wild mushrooms in au jus