additions to dinner menu friday june 6th

tomato-dill bisque topped with goat cheese 10

hummus, roasted tomato, basil pesto, feta, kalamata olives, warm pita 16

burrata, fried tomatoes, crispy prosciutto, toasted pistachios over arugula, balsamic drizzle 23

6 oz filet mignon, thyme demi glace, mashed potatoes, sautéed spinach 44

key lime pie 8

mississippi mud pie 10

sampler: mini cannoli, carrot cake, opera, raspberry cheesecake 16

hot – n – honey peach cheesecake 10