Menu One

Wine or corkage, tax and gratuity extra

The chef will prepare a special one or two bite tasty morsel to get your taste buds ready.

White mushroom caps peeled and stuffed with a crab, shrimp and vegetable stuffing topped with a lemon, butter and white wine sauce served on garlic toast points.

Hearts of Romaine, baby carrots, Chinese cucumbers, red onion, grape tomatoes, tossed in olive oil and Balsamic vinegar with salt, fresh cracked pepper and dill.

Grilled Pork Tenderloin Medallions sautéed in a Marsala mushroom sauce served with angel hair pasta with red sauce, fresh Italian green beans and garlic cheese bread.

Chef Dio’s famous Crème Brule served flaming with fresh berries.

This flaming coffee drink was made famous in a French Quarter restaurant and the recipe was taught to me by John Bennett when we did a wine dinner together at Papa Dio’s