- Caprese salad – sliced Roma tomatoes, fresh bocconcini cheese, basil pesto, extra-virgin olive oil and balsamic reduction
- Tomato bisque and Boursin cream
- Pan seared salmon fillet with pickled fennel salad, chives, apple beurre blanc
- Vegetarian option: Eggplant parmesan with house made tomato sauce, fresh basil and melted mozzarella cheese
- Chef’s choice fresh seasonal cake selections
