Mozzarella over roasted plum tomatoes, drizzled with extra virgin olive oil and balsamic glaze, garnished with crostini.
Sauteed lobster, shrimp and plum tomatoes, spinach, basil, served with Parmesan cheese risotto.
Hand cut 14oz. Cook to perfection, topped with a whipped lemon Cajun butter, served with mixed vegetable risotto.
Pan-seared sea scallops on a bed of baby spinach, finished with butter sage sauce, served with garlic olive oil linguine.