Taste! for March 2014

Crab Salad

Olive Oil Poached Egg, sliced cucumbers, spring mix, melted tomatoes, shallots, white balsamic

Cozze Vongole

Mussels, white wine, fresh avocado & herbs

Seared Scallop

Peeled Sweet 100s, citrus dressed pea sprouts, basil oil

Cannoli Tower

Crème Anglaise, Coffee Granita, Crepe Crumbs, Dark Chocolate   

Jeremy DeRango

Executive Chef

Villa St. Benedict