Served with baked whole-wheat herbed flat bread.
Seasoned and pan seared, served with arugula, picked red onion, and balsamic reduction sauce.
Roasted red pepper and garlic, artichoke, sundried tomatoe, olive, picked red onion, reduced balsamic, served with local Como toast and Montrachet.
Cheese ravioli breaded and fried, served with house marinara for dipping.
A fired mix of calamari, onion, fennel and lemon with spicy catsup and caper aioli.
A full pound steamed in white wine, garlic and herbs.