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BRUSCHETTA POMODORA:
Fresh tomato basil relish finished with parmesan and served over grilled sun-dried tomato bread.
CINNAMON GRILLED CHOPS:
(2) 5 ounce pork chops seasoned with nutmeg and cinnamon and grilled. Served over our raspberry chambord sauce.
PEPPERCORN RIB EYE:
22 ounce cut crusted with peppercorns and finished with a pan reduction.
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