Restaurant Week Dinner Menu
- Chef's Choice Offer: 3 courses for $30
Fried Green Tomatoes
Green tomatoes breaded with cornmeal and fried. Served with pimento cheese, baby arugula, and a roasted tomato vinaigrette.
Slowly braised pork shoulder rolled in corn tortillas and fried. Served with cotija cheese, pico di gallo, and a avocado lime cilantro crema.
Diced cucumbers, heirloom tomatoes, lump crab meat, micro green salad and a blood orange vinaigrette.
Green Bean Salad
Lightly blanched french green beans, roasted red peppers, smoked cherry tomatoes, and a roasted tomato vinaigrette. Topped with goat cheese.
One Trick Pizza:
Pizza sauce, pepperoni, ham, bacon, italian sausage, and mozzarella.
Grilled Portabella Sandwich
Marinated and grilled portabella mushrooms, truffle butter, swiss cheese, caramelized onions, spinach, roasted garlic aioli, balsamic reduction, brioche bun
House made ravioli filled with sauteed spinach, and ricotta cheese. Tossed in asparagus, spring peas, parmesan cream sauce.
Thinly pounded chicken breast rolled with mozzarella cheese, roasted peppers, sauteed spinach. Served with roasted potatoes. Finished with a honey-dijon cream sauce.
Seasonal cheesecakes all made in house.
House made varieties of creme brulees.
Triple chocolate brownie with vanilla ice cream, chocolate sauce and caramel sauce.
3 scoops of gelato from Palazzolo Artisan Gelato & Sorbetto