January 14-16

Appetizers:

Antipasto 

Soppresata, Prosciutto di Parma, Genoa Salami,

Imported Olives, Fontina, Provolone, Fresh Mozzarella, Gorgonzola, Vegetables, Fig Jam, Charred Bread.

 

Fried Calamari 

Capers, Olives, White Wine, Shrimp. 

Tossed in Arch Sauce.

 

Entrees:

Chicken Saltimboca

Prosciutto, Sage, Fontina, Marsala. 

Seasonal Vegetable, Mashed Potato.

 

Mahi-Mahi

Fresh Herb Crust, Baby Artichoke Hearts, Blistered Tomato.

Lemon-Pepper Parmesan Risotto

© 2016 by Green Arch