CHEFS BAR SPECIAL:: Chilled Puttanesca Swordfish Conserva- Slow Poached Swordfish with Tomato, Caper, Green Olives and Pine Nuts served with Grilled Crostini 11

APPETIZER:: “Autumn Harvest” Spicy Bacon Braised Beets with Apple, Onion and Cranberry Chutney over Arugula with Goat Cheese and Garnished with Pepitas 13

ENTREE:: Prosciutto wrapped Monk Fish with a Citrus, Tomato Cream Sauce, Garlic Kale and a Squash Hash 21