Appetizer: May 24 & May 25, 2013
Stuffed Sweet Banana Peppers – with prosciutto and provolone cheese, served with roasted red peppers and kalamata olives
16oz Bone In Ribeye – grilled, topped with sauteed portobella mushrooms and onions, served with roasted redskin potatoes.
Lobster Ravioli – in a cognac cream sauce with fresh tomato and basil.
Jumbo Sea Scallops – pan seared, served with linguine agliolio and sauteed portobella mushrooms.