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SHRIMP RAVIOLI WITH CRABMEAT SAUCE
Sautéed Shallots, grilled asparagus, cream, cognac and lump crabmeat sauce served over shrimp ravioli.
SALMON WITH LENTILS AND SPINACH
Pan-seared salmon served over braised lentils, sautéed baby spinach and topped with roasted plum tomato and finished with aged balsamico.
PORK CHOP WITH ORANGE AND MARSALA 16oz. French-cut pork chop pan seared and cooked to your liking, finished with marsala wine, fresh orange and olive oil, served with roasted potatoes and sautéed spinach.
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