Coastal Italian cuisine from Executive Chef Jonathan Baker.

Lunch

Two pasta and salad combos, two fountain beverages

 

Dinner

First:

Shrimp Arancini with pecorino romano and chili aioli

Second:

Charred Octopus with warm potato and fried pepper salad

Third:

Frutti di Mare (seafood pasta) with cod, mussels and shrimp; with tomato confit and marinara