Goat Cheese, Sun Dried Tomato, Spinach Raviolis in Tomato Dough with

Fried Garlic and Italian Parsley Pesto Cream Sauce

“BLT” Crabmeat Sandwich in a Toasted Bun with Shoestring Potatoes 

Broiled Canadian Salmon with Steamed Yukon Potatoes, Shallot, Summer

Market Vegetables, Duxelle Mushrooms and Chives Beurre Blanc

Grilled Marinated Chicken Breast Skewer with Grilled Eggplant,

Tomato, Zucchini, Vidalia Onion and Salsa Cruda

Fresh Fruit Salad with Cottage Cheese OR Sorbet

Sardi’s Chop Salad: Grilled Chicken Breast, Bistro Ham, Hard Boiled Eggs, Avocado, Boston Lettuce, Palmito Heart, Fine String Beans, Carrot Ribbons,

Tomato, Breakfast Radish and Dijon Mustard Vinaigrette

Sautéed Scaloppine of Swordfish Center Cut with Garlic Leaf Spinach,

Julienne Red Tomatoes, Prosciutto di Parma, Capers, Marjoram,

Crispy Polenta and Aged Balsamic Pan Juices Deglazed

Sautéed Chicken Breast with Roasted Garlic Mashed Potatoes,

Baby Carrots, Sugar Snap Peas and Marsala Chicken Jus