Mushroom anricini

 Arancini balls served on arugula topped with creamy fontina and 
provolone sauce.

choice of:

Pollo Mattone – glazed chicken leg, heirloom carrots, and roasted potatoes

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​Salmon – 7oz. Atlantic salmon, asparagus, rice topped with ladolemono sauce

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Ribeye – 10oz ribeye steak, garlic mashed potatoes, asparagus and demi glace

Tres leche cake

Vanilla sponge cake topped with whipped cream.