Greater Cincinnati Restaurant Week

Appetizer

Arugula Salad
Lemon vinaigrette, balsamic glaze, parmesan and almonds

Potato Gnocchi
Butter, peas, sage and pancetta

Fresh Mozzarella
Basil pesto, roasted bell peppers, Capicola

Entrée

Grilled Pork Chop "Saltimboca"
Prosciutto, sage, Fontina and Provolone cheeses, polenta, and veal glaze

Sautéed Verlasso Salmon
Dijon butter sauce, scallions, mushrooms and roasted cauliflower

Crab and Fettucine
Mushrooms, butter, parmesan, arugula and pangrattato

Dessert

Budino di Panettone
Bread pudding with dark caramel sauce, Marsala soaked raisins and whipped cream

Tiramisu
Savoiardi cookies layered with fresh cream, espresso, mascarpone cheese, chocolate and zabaglione

Dark Chocolate Custard
Amaretti cookies, macerated strawberries, and chocolate sauce

No Substitutions
*Consuming raw or undercooked meats, poultry, shellfish and seafood may increase your risk for foodborne illness
35.00 per person
September 26th - October 1st