FIRST COURSE

Arancini with Red Sauce

Parmesean risotto bites coated in herbed breadcrumb and panko, baked and served with spicy arrabbiata sauce 

 

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SECOND COURSE

California Kale Caesar

Red romaine, dinosaur kale, garlic sourdough croutons, sunflower seeds, parmesan cheese, lemon Caesar dressing

 

THIRD COURSE

Wild Mushroom Mary's Chicken Marsala

Mary's chicken breast cutlets are cooked with wild mushroom blend, garlic, bone broth and marsala wine. Paired with garlic mashed potato and sauteed broccolini

OR

 

 Mary's Lemon Thyme Chicken

Mary's chicken marinated in lemon, thyme and olive oil served over garlic mashed potato, tomato buerre blanc, sauteed spinach

 

FOURTH COURSE

Lemon Ricotta Cake

Light and fluffy lemon cake with ricotta cheese finished with toasted almonds and powdered sugar