Easter Sunday Menu


Bartlett pears, toasted walnuts, Cambozola cheese & port wine vinaigrette
Arugula, endive, radicchio & chopped spring vegetables, balsamic vinaigrette
With garlic croutons, parmesan cheese


Cherry Peppers, red onions, bacon and Peroni beer
With sundried & marinated fresh tomatoes
Rosemary Foccacia
Sundried tomatoes, leeks and garlic
Cherry Pepper Aioli


Pan seared with lemon and watercress risotto - Sweet garlic vinaigrette
Sautéed Spinach, Cipollini Onions and Rosemary Potatoes – Steak Sauce
Tuscan sausage, wild mushrooms, red bliss potatoes and asparagus
Corn, Zucchini and Snap Peas, salsa verde (Whole or Fillet)
Portobello mushrooms, oven-dried tomatoes & Azagio Cheese and herb polenta
Roast vegetable farro, French beans, Cremini mushrooms and Balsamic glaze
Baked Eggplant with Béchamel and Tomato Sauce
Lamb Osso Buco Ragu – Peas and Parmesan
Whole and Chopped clams, garlic, and white wine