Chef's Choice Starters

Sun-Dried Tomato and Basil Spread with Chevre
and Toasted Garlic Crostini Points

Smoked Rainbow Trout Mousse with Orange Zest and
Chives and Toasted Garlic Crostini Points

Tres Pinos Antipasto with Pepperoncini, Cherry Peppers,
Roasted Red and Yellow Bell Peppers, Green Spanish Olives,
Marinated Artichoke Hearts, Prosciutto de Parma, and Italian Dry Salami

Crispy Fried Polenta with Zesty Marinara,
Basil Pesto and Chevre

Sautéed Calamari Strips with a Vine Ripened Tomato
and Balsamic Vinaigrette

Grilled Italian Sausage with Cream Laced Whole Grain Mustard Sauce

Portabella Mushroom "Pizza" Roasted Portabella Caps topped with
Zesty Marinara, Basil Pesto, and Melting Mozzarella