with proscutto & grilled peaches drizzled with a mango puree
Fried calamari topped with diced tomatoes & fresh scallions in a honey ginger sauce
Whole artichoke baked with bread crumbs, fresh herbs, garlic & white wine
filled with ricotta cheese topped with blackened julienne chicken in a vodka pink sauce
with jumbo lump crabmeat & chopped shrimp in a fresh plum tomato & basil sauce
served over parmesan risotto finished with a mushroom & garlic sauce
Sole baked in a potato crust served over sauteed babu spinach & cannelloni beans
Breast of chicken stuffed with ricotta, roasted peppers, & asparagus in a plum tomato & cream sauce
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