Menu

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Beef

Tenderloin (8 to 9oz) served with a drizzle of balsamic glaze

Fish

Baked Rockfish (6 to 7oz) served with caramelized fennel and blood oranges, topped with lemon juice and lemon zest

Sides

Roasted asparagus with crispy prosciutto, smashed crispy baby potatoes

Salad & Rolls

Olive garden style salad accompanied with freshly baked rolls and garlic butter

Dessert

Tart shells filled with chocolate mousse and topped with shaved chocolate and whipped cream

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