Pesce

pan roasted filet of fish prepared with olives, spinach, roasted peppers, Chevre cheese balsamic glaze

with leeks, garlic, artichokes, pine nuts, sundried tomatoes, swiss chard, citrus gastrique

Sicilian seasoned bread crumbs encrusted Great Lakes whitefish, prepared with garlic and extra virgin olive oil, served with a wedge of lemon and a side of Ammoglio sauce