Marinated portabello mushroom with roasted artichokes, pickled red onion, and Gt. Served with tomato-chipolte salsa and black beans Summer vegetable risotto with white wine, Parmesan cheese and Italian parsley. Served with eggplant fritters and tomato salad Muscovy duck breast stuffed with julienne of sweet potatoes, prosciutto, and sage. She also has specials that change daily to add to your dining experience.
Pastas are available in an appetizer portion.
A five course tasting menu is also offered. Dinner includes fresh baked breads, an hors d'oeuvre and fresh seasonal vegetables.