Lunch Menu
Starter
Caesar salad with focaccia croutons, olives, and grana padano parmesan cheese
Entrée
Herb seared striped sea bass with roasted fingerling potatoes, asparagus, tomato confit, olives and a roasted garlic jus
Vegetarian Entrée
Heirloom bean and roasted mushroom “pot pie” with artichokes, parmesan, basil and spinach in an aromatic broth
Dessert
Golden apple crisp
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