Tuesday, April 24, 2012

Cork & Fork 4/25/12

Prosciutto Carpaccio Salad 10


Honey Dijon Aioli, Shaved Parmesan, Arugula



Summer Squash Alfredo 10

Heirloom Tomatoes, Fresh Basil, Chive Oil



Creamy Cauliflower Soup 8

Lemon Thyme Oil



Shrimp in Scampi Broth 10

Grilled Bread



Spinach Gnocchi 11

Brown Butter, Pancetta, Pecorino Romano, Fried Sage



Affogato 8

Vanilla Bean Ice Cream, Espresso Syrup, Crumbled Biscotti

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