CRAB & ASPARAGUS FRITATA

Italian Open-Faced Baked Omelet paired with Crab Meat, Asparagus, Cherry Tomatoes, Spinach, Feta Cheese & Kalamata Olives Served with Breakfast Potatoes & Fresh Fruit

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VEAL MILANESE PANINI

Breaded Veal Scallopini on Toasted Ciabatta with Pesto, Garlic-Tomatoes, Arugula & Blue Cheese Served with Side Caesar Salad

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SALMON PICATTA

Grilled Salmon Over Angel Hair and Steam Asparagus Finished with a Lemon-Caper Butter Sauce