Mesclun greens topped w/red beets, goat cheese, red onion, glazed pecans & balsamic vinaigrette

Steamed littlenecks w/red & yellow peppers & bacon in a marinara broth

Homemade pumpkin-filled pasta baked in Parmigiano cheese, butter & sage OR in Alfredo sauce

“brick chicken” boneless half chicken in a shiitake demi-glaze served over sautéed broccoli rabe

Pan-seared local sea scallops in lemon & white wine served over butternut squash risotto w/grilled asparagus