TONIGHT...Soppresata and Asiago plate with green olives...Scallops pan seared with caper berries, orange, and rosemary sauce...Pizzette ricotta, Soppresata, and Asiago...Pink Snapper with olives, capers, and imported grape tomatoes...Swordfish with artichoke hearts topped with parmigiana seasoned bread crumbs...Pork Chop with onions, hot cherry peppers, and roasted red peppers....*pork chop is Red Wattle Heritage Pork*....BUON APPETITO!!!!
Posted on: Thu, 08 May 2014 21:05:59 +0000