Pastas

Hand-cut pappardelle, sauteed with garlic, baby spinach, cherry tomatoes, and tangy bleu cheese crumbles, topped with tender braised short rib.

Fettuccine pasta, coated in a rich, house-made Alfredo sauce, with sauteed shiitake mushrooms, green beans, peas, and chives.

Al dente penne pasta, tossed in a herbed tomato cream sauce, topped with cajun-style blackened chicken.

Linguine tossed with succulent sauteed shrimp, fresh broccoli, and roasted garlic-infused olive oil.