Antipasti
Arrugula fennel, shaved parmigiano, lemon and extra virgin olive oil
Or
Romaine with crostini, parmigiano and roasted garlic dressing

Secondi
Pan seared fillet of halibut with citrus fennel and arugula salad
Or
Grilled saffron and lime marinated chicken breast with sautéed rapini and artichokes
Or
Spinach and ricotta ravioli with butter, sage and toasted pine nuts

Dessert
Tiramisu

Executive Chef Faro Chiniforoush
Chef de Cuisine David Kemp
Sous Chef David Junek
Pastry Chef Nicolas Petit