Mazara

Tuscan white bean dip, cucumbers, tomatoes, olives, warm rosemary flatbread and red wine goat cheese

sliced dry-cured Italian meats, select cheeses, peppers and marinated olives

dusted with semolina and served with red pepper aioli

seared sea scallops with fresh basil and grape tomatoes

beef tenderloin seasoned with fresh ground black pepper, olive oil, shaved garlic, capers and pecorino cheese

ahi tuna garnished with chilled marinated cucumbers, sea salt and basil oil

anchovy, shaved copa, olives, fresh basil and garlic on ciabatta

eggplant rolled with ricotta and pecorino, pine nuts, golden raisins and fresh herbs with a grilled vegetable marinara

rosemary polenta semolina dusted and flash fried served with roasted garlic-horseradish aioli and mushroom marsala dipping sauce

tomato, fresh mozzarella and basil served on crostini

ceviche of shrimp, scallops, octopus, cucumber, spicy peppers and shallots

Bacardi rum, muddled lime and mint, topped with blood orange juice

Bacardi Coco and Club Soda with a splash of pineapple juice

Hornitos tequila, papaya liqueur, fresh orange juice with a splash of sour mix

Hendrick's Gin, muddled cucumber and mint with a splash of club soda and sour mix

Vanilla, Chambord and a splash of pineapple juice

3 Olives Mango vodka, peach puree and fresh iced tea

Chilled pineapple infused vodka with a sugar rim

heirloom baby greens, tomatoes, artichokes, cucumbers, chickpeas and olives tossed in a balsamic parmesan vinaigrette

crisp romaine lettuce with housemade caesar dressing, croutons and parmesan

baby spinach, grapefruit, fresh fennel, avocado and pecorino tossed in champagne vinaigrette

pan-seared Atlantic salmon, artichokes and tomatoes served over field greens tossed in balsamic vinaigrette

tomato, fresh mozzarella, basil and olive oil

prosciutto, poached pear, sliced potato and goat cheese

grilled vegetables, fontina, mozzarella and goat cheese topped with field greens and balsamic reduction

Italian sausage, cremini mushrooms, caramelized onions, fontina and mozzarella cheese

roasted chicken, pesto, crispy pancetta, sundried tomatoes, fresh garlic and goat cheese

char-grilled filet of beef with porcini butter, Italian parsley salad, chef's daily risotto and fresh vegetable

breaded veal cutlets with a lemon caper parsley sauce over braised greens and herb spaghettini

pan-seared citrus-dusted ahi tuna steak, mango relish, faro salad and fresh vegetable

half roasted chicken, pan sauce, rosemary new potatoes, escarole salad with gorgonzola and tart green apple

two single-cut pork loin chops, apricot grain mustard glaze, crispy polenta cake and fresh vegetable

fresh catch prepared to chef's specification

crispy polenta, wild mushroom ragout and summer vegetable ratatouille

buccatini pasta, sautéed shrimp, sundried tomatoes and mushrooms in housemade basil pesto

rigatoni pasta, roasted grape tomatoes, artichokes, capers and fresh spinach tossed in light sherry tomato cream, finished with crispy prosciutto

spaghettini pasta, scallops, shrimp, mussels, clams and lump crab tossed in white wine, tomatoes and a touch of crushed red pepper