For starters, Executive Chef Bob Williams has added a Buffalo Chicken Mac n’ Cheese that begins with creamy blue cheese macaroni ladled into a Parmesan tuile cup, then it’s piled high with crispy confit of chicken bathed in a cayenne pepper sauce. New additions to the entrees include Veal Cutlet Milanese made with golden crusted milk fed veal, tomato basil salad, fresh mozzarella, garden greens, and Parmesan potatoes, and Grilled Mahi Mahi with smoked paprika couscous, baby bok choy, and charred pineapple salsa. And for those who save room for dessert, you can look forward to a White Chocolate Raspberry Torte made with almond frangipane, white chocolate and raspberry mousse, Chambord sauce, and fresh summer raspberries.
Each month the chef will prepare a special starter, entree and dessert crafted with only the freshest seasonal ingredients that epitomize the flavors of that month. Try something new and select from the Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!