Amalfi Steamed Mussels: Mussels steamed in lemon-Parmesan-white wine broth with yellow tomatoes, thyme and oregano, $12
Prosciutto-Wrapped Jumbo Shrimp: Shrimp wrapped in prosciutto and stuffed with sundried tomato, goat cheese, lemon butter and chives, $11.50
Fresh Corn Chowder: Creamy broth with corn and potatoes topped with diced avocado, $5.50.
Watermelon Arugula Salad: Watermelon, arugula and kale topped with “ancient grains” (red quinoa, millet, farro, red wheat berries and French green lentils), corn, celery, chives and toasted walnuts in blood orange vinaigrette, starting at $13.50
Roasted Chicken & Spring Vegetable Salad: Pulled roasted chicken, tossed with arugula, asparagus, snap peas, grape tomatoes, avocado, toasted walnuts, Grana Padano cheese and Mediterranean vinaigrette (olive oil, balsamic and red wine vinegars, garlic, oregano, chile flake, black pepper, salt and Creole mustard), $11.50
Sorrento Lemon Chicken: Roasted half-chicken in a Sorrento lemon Parmesan broth with rosemary citrus russet potato wedges, $17
Grilled Mahi-Mahi: Grilled mahi mahi fillet with bruschetta tomatoes (Roma tomatoes in olive oil with garlic, salt, pepper and basil), pesto gnocchi and basil, $23
Sicilian Eggplant Caponata Spaghetti: Pulled chicken simmered with a medley of eggplant, red onions, celery, olives, capers, garlic, Calabrian pepper, oregano, tomato sauce and balsamic vinegar, all tossed with spaghetti and buffalo mozzarella, $16
Spinach & Artichoke Chicken Pizza: Pizza is topped with chicken, artichokes, spinach and a cream sauce with Parmesan, cayenne and white wine, plus mozzarella and Parmesan cheeses, $12.50
Panna Cotta: Vanilla custard topped with choice of passion fruit purée or strawberry coulis with mint, $6
Peach Bellini Cake: White cake layered with mascarpone Chantilly cream, peaches, strawberries, raspberries and passion fruit purée, $7
Availability: Through September