Chef Selections
Cajun Calamari
Fried Calamari, Caper & Olive Aioli, and Lemon
Blackened Chicken and Gnocchi Alfredo
Blackened Creole Chicken Breast over Potato Gnocchi, Asparagus, and English Peas in Alfredo Sauce; dusted with Parmesan Cheese
“Spumoni” Maguire
Soft and Flaky Biscuit Dough pinwheeled with Chocolate Ganache, Luxardo Cherry Compote, and Pistachios, then baked until golden brown; topped with a Luxardo Cherry Semifreddo
*tree nut allergy
***Available While Supplies Last***