Dinner - Brunch
A personal recipe of Chef Silva – Layers of parmesan, Monterey jack, mozzarella cheese backed with artichoke heart, served with crostini
Roasted grape tomatoes with scallions, garlic & basil, served with crostini
Assorted Italian meats such as prosciutto, Genoa salami, mortadella, grapes, fresh cheeses, served with crostini on a stone platter
Selection of imported cheeses served with red grapes, Sicilian lemon marmalade, fresh honey comb with crostini
Add cup of soup of the day to any salad
Buffalo Mozzarella, fresh cherry tomatoes & basil leaves served with homemade basil & pistachio lemon pesto
Roasted salmon, red quinoa, haricot vests, cherry tomatoes, kalamata olives, egg, red onions, served with lemon-caper vinaigrette
Butter lettuce served with roasted chicken, pecans, walnuts & fresh tarragon, mixed with sour cream mayonnaise dressing
Mixed greens, grilled herbed prawns, fresh corn, strawberries, served with cilantro lime dressing
Baked pear, gorgonzola dolce, hazelnut, crispy pancetta on bed of endive & spring mix served with champagne Dijon vinaigrette
Layers of roasted eggplant, steak tomatoes, zucchini & squash served with fresh herbed vinaigrette & feta cheese (V)
Smoked warm duck breast served over endive, fennel, hearts of Romaine and homemade blackberry vinaigrette
Add small mixed green salad to any salad
Alice Torrao's (Chef Silva’s mother) family recipe of homemade broth with roasted chicken, sautéed vegetables & rice
Includes Kettle Chips & small house salad
Roasted turkey breast, Havarti, homemade cranberry jalapeno jam, lettuce, sundried tomato spread, English cucumbers, pickled red onion on Ciabatta Bread
Rib-eye slices, sautéed red bell peppers with herbs de Provence, tomato basil sauce, provolone cheese, baby arugula on Ciabatta bread
Roasted eggplant, steak tomatoes, zucchini, squash & baby bella mushrooms, feta & goat cheese spread on Ciabatta bread
Gourmet corned beef, Swiss cheese, warm sauerkraut, Russian dressing with red chili flakes on Jewish rye bread
Roasted chicken, pecans, walnuts, green grapes, fresh tarragon mixed with sour cream mayonnaise dressing on flaky croissant
Prime roast beef, crispy onions, horseradish, crème fraiche, Dijon whole grain mustard, baby arugula, vine tomatoes on homemade Focaccia bread
Sharp white & yellow cheddar cheeses, applewood smoked bacon, mayonnaise, Dijon mustard on sourdough bread
Black forest ham, gruyere cheese, sautéed Granny Smith apples, thyme, whole grain mustard on Ciabatta bread
Atlantic smoked salmon, mascarpone cheese, bacon, tomatoes, on herbed Ciabatta
Spicy & mild salami, fresh mozzarella, arugula, fennel, basil-almond pesto on herbed Ciabatta
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Spaghetti folded into in a luxurious truffle chicken cream sauce
Organic penne rigate covered in a rich parmesan, gruyere, cheddar cream sauce, with crisp bacon and panko
Ask Chef Marco about his lunch time desserts
A personal recipe from Chef Marco Silva’s mother - passion fruit pulp, condensed milk, Nestlé crema, passion fruit sauce
Carrots, crushed pineapple, almonds, walnuts, sweetened coconut, white chocolate cream frosting
Layers of lady fingers soaked in coffee & brandy with chocolate & mascarpone cheese
Hot baked croissant bread pudding, warm maple syrup & vanilla ice cream
Fresh cakes & tarts inspired by Chef Marco's love of delicious sweets - ask your server for daily selection
Espresso & Baileys liquor poured over Vanilla Ice Cream & garnished with chocolate coffee beans
Selection of Italian Gelato served with fresh fruit or berries
Fresh pears, apples & cranberries crisped with old fashioned oats, butter & cinnamon, Vanilla ice cream
Call (801) 550-9348 to host a special event (V) vegan