Chicken Sorrentino
Pan-seared chicken breasts, thinly sliced prosciutto, crispy eggplant & fresh mozzarella, smothered in a vodka sauce, set over bucatini pastaÂ
Read MoreEncrusted Salmon
Bacon, herb and mustard crumbed salmon filet, smothered in a horseradish sauce, set over shaved brussel and tater tot casseroleÂ
Read MoreBlackened Scallop Florentine
Lightly blackened scallops, sauteed with tomatoes, spinach and asparagus, finished in a parmesan alfredo, tossed with penne pastaÂ
Read MoreSwordfish Florentine
Seared swordfish, smothered in a spinach cream sauce with romano and pork belly, set over shrimp gritsÂ
Read MoreSkirt Steak “Churrasco”*
Sea salt & crushed garlic marinated skirt steak with lime & coriander leaf chimichurri over orzo pilaf, topped with cilantro slawÂ
Read MoreMediterranean haddock
Crab & herb crusted haddock set over a sauté of tomatoes, olives, chickpeas, spinach & artichokes, finished with a lemon butterÂ
Read MoreHoney-Ginger Salmon
Herbed salmon set over honey ginger brussel sprouts, with pork belly and rice pilafÂ
Read MoreSwordfish Caponata
Herbed swordfish, oven roasted eggplant & stewed tomato with capers & cracked black pepperÂ
Read MoreKashe Chicken
Tender chicken thighs, simmered in white wine & cream with tomato, spinach, a hint of horseradish and parmesan, over bucatiniÂ
Read MoreBaked Stuffed Haddock*
Stuffed with a cockle and linguica crumb finished in a Charron sauce
Read MoreBaked Stuffed Scallops*
Stuffed with a cockle and linguica crumb finished in a Charron sauce
Read MoreBroiled Scallops*
Lightly seasoned with lemon butter & wineÂ
Read MoreBroiled Haddock*
Lightly seasoned with lemon butter & wineÂ
Read MoreBaked Scallops*
Ritz cracker and lemon butterÂ
Read MoreBaked Haddock*
Ritz cracker and lemon butterÂ
Read MoreOrecchiette with Sausage and Rapini
Sweet Italian sausage tossed with garlic braised rapini and orecchiette, in virgin olive oil and sea saltÂ
Read More