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