Chef John’s Features

 

Below are just some of the featured dishes and desserts created by our talented Chef, John Scipio Bartolome III.  Your server will be happy to tell you about this evening’s featured dish created by Chef John.  Our Chef is always accessible to our guests and we invite you to provide your feedback on his dishes, as well as offer suggestions for new features. Check back for additional featured dishes!

Housemade Foccacia Bread, Prosciutto Di Parma, Mixed Greens, Tomato & Garlic Aoli

Grilled Corvina, with Creamed Spinach and Roasted Yukon Potatoes

Seafood Risotto with Shrimp, Bay Scallops and Peas - Topped with Pan-Roasted Corvina

Beet Salad featuring Roasted Golden and Red Beets, Mixed Greens, Tossed in Champagne Vinaigrette, Topped with Crab Meat and Orange Zest, Plated with Mint Pesto

Butter Poached Lobster Salad with Celery and Dill, Served on a Bed of Marinated Fennel and Cucumbers, Served in a Martini Glass

Tortellini En Brodo

Seafood risotto with bay scallops, calamari, shrimp, mussels and clams

Grilled Salmon, Warm Farro Salad and Spicy Tomato Reduction

Arugula, Green Beans, Prosciutto, Tomato and Shaved Parmesan dressed with Oregano Vinaigrette

Blackened Mahi, Fingerling Potatoes and Jalapeno Red Cabbage Slaw

Mediterranean Salad featuring Mixed Greens, Marinated Cucumber and Red Onion, with Roasted Chickpeas and Feta Crumbles, Tossed in an Oregano Vinaigrette

Vegan Carpaccio with Roasted Red Beets, Topped with Arugula, Mushrooms and Shaved Parmesan, tossed in Lemon & EVOO

Panna Cotta Infused with Aperol (Citrus Liqueur) Topped with Orange Supremes and Basil

Crab stuffed sole, with bucatini pasta tossed in a white wine cream sauce with crushed cashews and arugula.

Olive Oil Cake with Marscapone Icing, Berries and Mint

Apple Tart with Marscapone, Vanilla Gelato and Housemade Caramel Drizzle

Grilled Lamb Chops, Garlic Mashed Potatoes, Asparagus and Finished with Housemade Red Wine Demi-Glace

Peach Crostata Served with Vanilla Gelato

Chocolate Cake with Chocolate Buttercream Frosting and Toasted Coconut

Grilled Mahi served with Roasted Chickpeas in a Citrus Reduction

Filet of sole with spaghetti tossed in EVOO with olives, tomatoes, and artichoke hearts.

Chicken Cacciatore with Linguine in Marinara

Tomahawk Pork Chop with Bourbon Glaze, Housemade Applesauce and Sauteed Green Beans

Antipasto Platter for Private Events

″Il dono del pesce″ - The Gift of Fish. Bronzini, stuffed with Tomatoes, Garlic, Parsley, Thyme, Red Cabbage and Lemon, then wrapped in parchment paper and baked.

Grilled California Halibut on A Bed of Arugula, Tossed in Lemon and Olive Oil with Roasted Yukon Potatoes

Burrata with Fava Beans, Pistachios, Olive Oil and Basil

Poussin with a side of gnocchi in brown butter sage sauce and a side of roasted Ohio tomatoes.