A first-rate cut of top blade steak, seared until succulent
Served on a bed of savory sautéed spinach, kale, cabbage, and carrots (which we’ve punched up with turkey bacon, garlic, and a dash of red pepper)
Our fan-favorite green pea risotto is springtime goodness on a plate, folded with carrots and mushrooms
Parmesan cream sauce and toasted parmesan crumble add mouthwatering savoriness in two textures