For starters, the chef 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 Grilled Rainbow Trout served with pan roasted baby Yukon gold potatoes and seasonal vegetables, finished with citrus caper butter, and better-than-your-Grandma’s Classic Veal Marsala & Spaghetti made from milk-fed Veal cutlets sautéed with a medley of mushrooms and Marsala wine reduction, served with imported spaghetti marinara and sautéed broccoli rabe. Finally, save room for dessert and dig into a Warm White Chocolate Risotto with a tart cranberry compote and crushed peppermint sticks.
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!