Lightly breaded eggplant topped with marinara sauce, provolone, parmesan and arugula. Served with spaghetti marinara.
Lightly breaded chicken breast topped with marinara sauce, provolone, parmesan and basil. Served with spaghetti marinara
Pan seared chicken breasts in a white wine sauce with lemon juice, capers, artichokes, red onion, and garlic.
Pan seared chicken breasts topped with Italian Fontina cheese and capers in a rich marsala sauce.
Slow braised pork shank with reduced red wine sauce.
10 oz. marinated boneless tenders grilled and served with a shallot marsala sauce.
Slow simmered classic tomato seafood stew. Brimming with *Columbia River Steelhead, prawns, cod, and Manila Bay clams. Served with crostini.
Prawns sauteed with garlic, butter, lemon and parsley atop a nest of angel hair pasta, served with fresh veggies.
Grilled *Columbia River Steelhead cooked to a medium rare, with aioli sauce.