steamed Prince Edward Island mussels served in a white wine and garlic sauce with toasted sourdough bread
mesclun greens topped with roasted Ambrose farm shishito peppers, local corn, red onion, red pepper and feta cheese tossed with a cumin lime vinaigrette
baked seasoned Florida grouper filet topped with a creamy asparagus crab sauce – served with two choice sides
veal cutlet dredged in seasoned flour, sauteed in olive oil served over linguini and lemon caper butter sauce– served with one choice side
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