Renaissance

With basil, avocado and baby greens.

Seared, peppered and served on a bed of shaved fennel with a soy and tomato water dressing.

Seared on a bed of arugula and fried sweet onion rings with soy and white wine butter sauce.

Crisp romaine lettuce, Reggiano Parmesan cheese, garlic croutons and anchovies with Caesar dressing.

Shredded white cabbage, sliced carrot, roasted pine nuts, Belgium endive, scallions, soybeans, sweet onion, bell pepper, miso, soy peanut dressing and flax seeds surrounded by shrimp, sea scallops and tuna.

With baby greens, heirloom tomato, avocado, artichokes and roasted bell pepper with a red wine vinaigrette.

With crumbled feta cheese, roasted bell pepper and confit shallots with a balsamic dressing.

Seared tuna, green beans, heirloom tomato, bell pepper, quail egg, red onion and kalamata olives on a bed of baby greens with a balsamic dressing.

Sliced Belgium endive, baby greens, oven-dried tomato, roasted bell peppers, and artichokes topped with goat cheese and served with a red wine vinaigrette.

With oven-dried tomatoes and balsamic dressing.

Romaine lettuce, boiled eggs, oven-dried tomato, roasted bell pepper, cucumber, feta cheese, artichoke, avocado, and tarragon.

Bean? and vegetable soup with parmesan and pesto.

With fresh tomato, basil, garlic, and olive oil

Fettuccini pasta, alfredo cheese sauce, spinach, and chicken or shrimp.

With marinara, asiago and mozzarella cheese, roasted bell peppers and artichokes.

Served open-faced on a baguette with sliced boiled egg, sliced tomato, and salad.

With French fries and salad.

Roasted and crusted with herbs and garlic served with flageolet beans and corn cream cake with chives and scallions and a thyme-infused jus.

In rich burgundy sauce and crusted with garlic mashed potato & parmesan

Served on a bed of asparagus with a diced tomato, capers, and roasted onion white wine sauce.

On a bed of sautéed carrot, fennel, zucchini and yellow squash surrounded by fried sweet onion rings and arugula with olive oil and aged balsamic.

Seared and served on a bed of artichokes, asparagus, and French beans with roasted bell pepper and white wine butter sauce.

With pesto sauce on a bed of grilled vegetables.

Seared and served on a bed of confit fennel, red onion, kalamata olives napped by an oven-dried tomato chablis butter sauce.

1 lb.

8 oz.

Each.

Herbed or cajun style.

8 oz.