September 22-24 , 2023

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- Butternut Squash Ravioli 

 Fresh pasta stuffed with whipped Butternut Squash, Mascarpone, and spice blend served in sage brown butter. 

- Sausage & Pepper Ravioli  

Fresh pasta, Italian sausage, roasted red pepper, mascarpone, Asiago, spicy Giardiniera lite Mariana, fresh basil. 

- Chicken & Mushroom Ravioli  

Homemade pasta rolled out extremely thin stuffed with Portabella, Shitake, Cremini, and Porcini Mushrooms.  Topped with a Portabella & Whitecap mushroom Marsala wine sauce.  

 - Lobster & Crab Meat Cappellacci 

Handmade pasta, Lobster Meat, Crab Meat, Mascarpone Cheese, Vodka marinara Cream Sauce.

- Scallops & Asparagus

 4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus.  

- Cioppino  

Cold water Lobster tail, Sea Scallops, Calamari, Shrimp, Clams, Mussels, wine and tomato ragù and baby spinach

- Walleye Pike

  12 to 14 ounce Walleye filet lightly floured and pan fried. Creamy Risotto. 

- Chilean Sea Bass  

6 oz Chilean Sea Bass Filet with light Lemon sauce, Capers, roasted Cherry Tomatoes over a bed of sauteed Spinach. 

- 1/2 Roasted Duck   

Roasted 1/2 Duck (on the bone), French Apricot Glaze, Wild Rice.

- Pork Shank  

2 to 14 ounce Pork shank slow roasted in a homemade tomato sauce. Homemade Fettuccine. Bolognese sauce.

- Short Ribs

 14 oz. of Beef Short Ribs slow roasted, Tomato Rosemary sauce, Garlic Mashed Potatoes. 

- Soup: Chicken Noodle