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Mango salsa with roasted red pepper coulis
Topped with roasted pumpkin seeds
Imported Buffalo milk mozzarella, local exotic Madura Farms mushrooms, black lava salt truffle essence
Rainbow quinoa, slow roasted beets, rehydrated cranberries candied almonds with blood orange vinaigrette
Accompanied with coconut jasmine rice topped with grilled pineapple, in a pineapple demi glaze
Three color cherry tomatoes and broccoli sautéed with fresh garlic and Extra Virgin Olive Oil topped shaved parmigiana cheese
Sauteed with artichokes hearts, capers, shallots, lemon butter white wine sauce accompanied with roasted potatoes and seasonal vegetables
Panko battered breast of chicken, over herbs roasted potatoes topped with steamed asparagus, in a lemon butter white wine sauce
Chef’s daily preparation
Newburg Brewery IPA braised beet short ribs, with mirepoix sauce accompanied with sweet mashed potatoes and Italian herbs roasted cauliflower
Vanilla gelato & caramel