Appetizers

French Lentil Soup

Kale Salad
Organic Kale with strawberries, cucumbers, and radishes tossed in a raspberry vinaigrette and topped with roasted cashews and goat cheese

Entrees

Almonds Encrusted Branzino
served with pineapple risotto with grilled brussel sprouts finished with an lemon grass coconut sauce

Shrimp Pappardelle
served in a yogurt saffron sauce with shrimp, shaved brussel sprouts and dried cranberries

Rack of Lamb
Served with roasted garlic mashed potatoes, grilled green squash and a red wine reduction

Cioppino
Shrimp, mussels, clams, cod, escargot, octopus, and Dungeness crab legs served over risotto in a shrimp tarragon sauce