Chef Marco’s Assorted Appetizer

– Black Truffle Burrata Bruschetta
– Ricotta Con Latte with Roasted Peppers, Pistachios and Wildflower Honey
– Chorizo Stuffed Medjool Date Wrapped in Apple Wood Smoked Bacon

Choice of Starter (select one)

– Cup of Carrot Ginger Soup
– Cup of Soubise (Cream and Cognac Onion Soup with  Gruyere Cheese)
– Marco’s House Salad with Blood Orange Vinaigrette

Choice of Entree (select one)

– Oven-Roasted Pistachio Encrusted New Zealand Lamb Chops (Black Garlic Molasses | Blanched Asparagus | Roasted Gold Potatoes)
– Pan-Seared Filet Mignon Gorgonzola with Port Wine Reduction Sauce (Herbed Fresh Vegetable Medley | Roasted Gold Potatoes)
– Pan-Seared Duck Breast with Blackberry Sage Coulis (Maple Glazed Carrots | Brown Butter Pappardelle)
– Pan-Seared Alaskan Halibut and Gulf Shrimp with Coconut Lime Broth (Crushed Macademia Nuts | Steamed Basmatti Rice | Blanched Asparagus)

Sweets:
– Bananas Foster Creme Brulee (Fresh Assorted Berries)
– Lemon Ricotta Cookies

Libations, Sales Tax and Gratuity Additional
No Split Entrees
Reservations Highly Recommended