Entree choices:
  • Braised beef short ribs with Barolo pan reduction, creamy herb risotto and chef’s spring vegetables.
  • Roasted Atlantic Cod with citrus thyme sauce, creamy herb risotto and chef’s spring vegetables.
  • Roasted chive and peppercorn spiked portobello mushroom with goat cheese and three tomato salsa, creamy herb risotto and chef’s spring vegetables.