16 oz Wood Fired Rib Eye Steak served with wood roasted caramelized cherry tomatoes lightly tossed with balsamic reduction, seasonal vegetables.
Wood Fired Faroe Island salmon topped with a sundried tomato tapenade. Served over a bed of saffron garlic rice and wilted baby spinach
Bone-in pork shank osso buco slow cooked in our house Chianti sauce. Served over a bed of risotto.
Our savory sautéed shrimp and scallop dish pan seared and served with a white wine garlic or red sauce marinara.
House smoked St. Louis ribs served with baked macaroni n cheese, seasonal vegetable and baked apples.
WF swordfish served over a bed of wilted spinach, garlic saffron rice topped with a lemon tomato caper sauce.
Baked wood fired chicken, mozzarella and San Marzano tomato sauces on a bed of spaghetti
Wood fired fresh baked shrimp and scollaps. Simply topped with seasoned bread crumbs with a delicate garlic, lemon and butter sauce. Served with a side of pasta.