Friday, May 18, 2012

ZUPPA:*Fava bean soup, pea shoots & Asiago.

INSALATA: *Local mixed green salad with sliced artichoke hearts, fresh figs, cantaloupe melon, toasted almonds, honey goat cheese (young) and our honey-thyme vinaigrette.

PASTA: *Linguine pasta with sautéed shrimp, Filet Mignon, roasted Portobello mushrooms, local baby spinach and marsala wine pink sauce.

ENTREES: *Sauteed softshell crabs served over Mafaldine pasta with grape tomatoes, sweet white georgia corn, fresh english peas, basil, lemon, garlic and white wine sauce.

Dessert: Classic creme caramel with fresh fruit…