Golden fried calamari garnished with pickled peppers, roasted garlic, and tomato aioli and lemon
Golden fried wontons topped with cubed Ahi, pickled ginger, cucumber, avocado. green onions, tobiko and siracha aioli
Sauteed prawns and roasted garlic spinach raviolis served in an olive oil butter sauce with sundried tomatoes, artichoke hearts, kalamata olives, and mushrooms
Baby Kale tossed in apple cider vinaigrette topped with roasted butternut squash, sundried cranberries, toasted pumpkin seeds, feta goat cheese, and fire roasted tomatillo salsa
With Cesar salad , finished with three pepper chimichurri sauce and toasted asiago bread
Toasted sourdough bowl filled with creamy macaroni topped with candied bacon, crispy onion straws, and baked panko bread crumbs
Romaine lettuce and quinoa tossed in balsamic vinaigrette garnished with corn, avocado, roasted bell peppers, cucumbers and almonds
Served with a Mexican street corn salad, Chipotle crema, cotija cheese and fire roasted tomatillo salsa
Hand crafted specialities by Antonio
Served with fresh berries
Suggestions:
2018 Szabo Late Harvest Zinfandel
Mr. Black coffee liqueur
Served in a caramel sauce over vanilla ice cream
Suggestions:
Nonino Amaro
Montenegro Amaro
Served with raspberry compote
Suggestions:
Nonino Amaro