Chef’s Feature November 2013 Week 1

Appetizers
Cauliflower Soup

Served with a jumbo cheese straw.

Shrimp Gnocchi

Grilled shrimp, crisp ricotta gnocchi, roasted cherry tomatoes, grilled red onions and baby greens with a roasted garlic cream sauce and shaved parmesan.

Fresh P.E.I. Mussels

Simmered with white wine and fennel.

Entrees
Stuffed Chicken Supreme

Chicken breast stuffed with spinach, brie and port soaked cherries served with potato gratin, roasted vegetables, French beans and rosemary chicken jus.

Sesame Crusted Tuna

Served with shitake and scallion quinoa, stir fried vegetables, yuzu dressed sprouts and five spice honey soy glaze.

Penne Arrabiata

Italian sausage, chicken, onions and garlic tossed with penne pasta in a spicy tomato sauce topped with fresh parsley, basil and Parmesan cheese.

 

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