CHEF'S FEATURES

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Chef's Features

Pork Porterhouse
10 oz center cut porterhouse over bacon and asiago smashed potatoes and grilled asparagus, finished with a fiardinara demi glace.

Swordfish
Pan roasted swordfish over sicilian caponato and drizzled with blood orange buerre blanc.

Chicken Manicotti
Pulled chicken, spinach and four cheese stuffed manicotti covered with a roasted red pepper cream sauce.