V

baked and topped with parmigiano-reggiano

V

over arugula with watermelon radish, candied pecans, gorgonzola with a pomegranate vinaigrette

V

tossed with fresh arugula in alfredo sauce

with rice pilaf, mussels and topped with fresh house-made avocado salsa

with roasted fingerling potatoes, spicy julienne salad with balsamic reduction drizzle