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
