Menu
Pan roasted New Zealand lamb chops with baby carrots and rosemary, served over a balsamic and Barolo wine reduction.
Grilled top sirloin served with mushroom medley in a brandy pan sauce over sauteed spinach.
Veal scallopini sauteed with chives, capers, and fried Meyer lemon slices in a white wine butter sauce.
Sauteed chicken breast pounded thin and layered with prosciutto di Parma and sage and served in a brandy shallot pan sauce.
Monday-Thursday:
11:00 am – 2:30pm | 5:00 pm – 9:00pm
Friday:
11:00 am – 2:30pm | 5:00pm – 10:00 pm
Saturday:
5:00 pm – 10:00 pm
Sunday:
Closed