Tonight's Chef's Suggestions

PASTA  

SEARED SCALLOPS WITH PISTACHIO PESTO   32.95

Native sea scallops lightly seasoned with black pepper and fennel,

pan seared with chopped tomatoes, deglazed with pinot grigio and finished with lemon,

served over linguine tossed with a pesto of roast pistachios, mint, garlic and parmesan,

topped with mint leaves, lemon zest and Parmigiano Reggiano

APPETIZER

CARIBBEAN SHRIMP SKEWERS   17.95

large shrimp seasoned with a mild jerk spice, char-grilled

and served over cilantro rice topped

 with tropical pineapple salsa

SALAD

SPRING PANZANELLA SALAD   11.95

Fresh mint, basil, dill and parsley, scallions, cucumbers, peas, arugula, field greens

and toasted baguettes, tossed with a light lemony dressing then topped with goat cheese