Menu

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
