A mix red leaf and iceberg lettuce with avocado, hard boiled egg, tomato, crispy bacon, blue cheese and Mary's free range chicken breast, marinated and roasted in our stone hearth oven, then dressed with a house made ranch
12 oz New York Strip steak pan seared and topped with a mushroom Marsala sauce, served with sauteed vegetables and fingerling potatoes.
Parmesan crusted Mary's free range chicken breast pan-fried and topped with mozzarella and served over a bed of linguini marinara
Petrale Sole Saute
Fresh Petrale Sole filet, lightly floured and pan fried, topped with a lemon, caper butter sauce served with seasoned rice and farm vegetables
Succulent pork shoulder roasted with garlic and cilantro sauce until fall apart tender, served with white beans and pickled onions.