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 |  |  | Ginger Marinated Grilled Shrimp, Mango-Red Pepper Jam, Chinese Cabbage and Avocado Slaw | By: Michael Canton, Dir. of Restaurant Operations, Jason Day, Manager, Steven DeBruyn, Exec. Chef |  | |||||||
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|  | | Capesante é Pomodori - Pan Seared Scallops | By: Mimmo & Benny Gambino | | |||||||
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|  | | Venison Chop with Fresh Blueberries & Port Reduction | By: Mimmo & Benny Gambino | | |||||||
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|  | | Veal Chop Ripieno with Porcini Mushrooms | By: Raul Dominguez | | |||||||
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|  | | Boneless Breast of Chicken Ripieno | By: Raul Dominguez | | |||||||
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|  | | Sauteed Scallops with Clementine Sauce | By: Richard Farnabe | | |||||||
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|  | | Capesante e Carciofini | By: Roberto Ornato, Owner; Keith Siskind, Manager and Tito Onofre, Executive Chef | | |||||||
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|  | | Berry Napoleon Mille Feuille | By: Rodrigo Bernal | | |||||||
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