Appetizer - slow roasted eggplant cannelloni filled with tender gulf shrimp, local goat cheese, sundried tomatoes topped with a rich creamy basil alfredo sauce
Chef’s Special Entrée - Tender grilled pesto rubbed rib eye steak served with ½ pound of sweet Alaskan snow crab legs, melted butter roasted garlic rosemary veal glaze
The Pastry Chef’s Creation - Red Velvet Cheesecake layered with white chocolate and raspberry jam
The Pastry Chef’s Creation - Red Velvet Cheesecake layered with white chocolate and raspberry jam
Contact: 828-488-2826
Website: http://www.nvnc.com
Website: http://www.nvnc.com
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