Menu and contact information for the 2013 Spring Restaurant Week.
- 10482 Ridgefield Parkway
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- Potato leek soup— With fried shallot and crispy pancetta.
- Zucchini involtini— Grilled zucchini, fresh mozzarella and prosciutto, topped with diced tomato and capers.
- Mixed antipasto— Grilled artichoke hearts, roasted red and yellow pepper, marinated mushroom and ciliegine of mozzarella tossed in sun dried tomato pesto.
- Lamb meat ball— Served over fettuccine with lemon rosemary cream sauce.
- Barramundi— Pan seared with vegetarian peas risotto and black olive and artichoke aioli.
- Stuffed quail— Bacon wrapped and stuffed with sausage, veal, fontina cheese and fennel, topped with blood orange sauce and baby carrots.
- Seasonal sorbet
- Strawberry tiramisu