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SOUP / ENTREE<br />

Traditional Minestrone Soup<br />

With parmesan croutons<br />

Mini Antipasto Platter<br />

Hungarian salami, Virginia ham, prosciutto, marinated grilled vegetables, kalamata<br />

olives and semi-dried tomatoes served with vegetable frittata, toasted garlic bread and<br />

grissini sticks<br />

Spinach and Ricotta Cannelloni<br />

Topped with a house made tomato and basil Napoli sauce and finished with shaved<br />

parmesan<br />

Tandoori Chicken Salad<br />

Chicken tenderloins marinated with traditional tandoori spices, resting on a salad of mixed<br />

lettuce, Spanish onion, tomato, cucumber and carrots and finished with a yogurt dressing<br />

Arancini Rice Balls<br />

Parmesan cheese, pesto and vegetable rice balls crumbed and fried, and served with a<br />

spicy tomato relish and green salad<br />

Pumpkin and Feta Agnolotti<br />

Served with a pesto roasted vegetable cream sauce and topped with a roquette and<br />

parmesan salad<br />

Salmon and Roasted Fennel Salad<br />

Baked Atlantic salmon tossed with roasted fennel, Spanish onion, thinly sliced tomato,<br />

capers, mixed lettuce and a dill mayonnaise

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