Dinner Recipe
Dinner: Tuesday - Thursday 5 - 930 | Friday-Saturday 5 to 11 | We serve dinner 5 to 9:30 on Sundays and the 4 course is $52.00.
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Ingredients
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Appetizer
Main Course
Side Dish
Dessert
Method
Appetizer
- 1
Prepare the Bruschetta
Slice the loaf of bruschetta bread into 1/2 inch thick slices. Toast them lightly in the oven at 400°F (200°C) for about 5-7 minutes until golden brown.
- 2
Make the Tomato Topping
Dice the tomatoes and chop the fresh basil. In a bowl, combine the diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Mix well.
- 3
Assemble the Bruschetta
Top each toasted slice of bruschetta bread with the tomato mixture and serve immediately.
Main Course
- 4
Prep the Chicken
Season the chicken breasts with salt, black pepper, minced garlic, and chopped fresh rosemary. Squeeze the juice of the lemon over the chicken and drizzle with olive oil. Let marinate for 30 minutes.
- 5
Cook the Chicken
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until cooked through and golden brown.
Side Dish
- 6
Prepare the Asparagus
Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.
- 7
Roast the Asparagus
Roast in the oven at 400°F (200°C) for about 15 minutes, until tender and slightly crispy.
Dessert
- 8
- 9
Serve
Garnish with mint leaves before serving.
