Menu Three

Price per person. 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.

Two sea scallops sautéed in lemon, butter and garlic then de-glazed with white wine and Italian bread crumbs served over 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, fresh mozzarella and fresh basil.

Seasonal fresh fish (Sea Bass or Halibut) poached in an aromatic herb bath served over sautéed spinach and onion topped with a lemon, butter, caper and shallot sauce. With a side of pasta with Papa Dio’s thick red sauce served on the side.

Chef Dio’s famous Crème Brule served flaming with brandied cherries.

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.