This week's special is elegant, down home, classic Sicilian meets country cookin'
A quarter chicken, roasted with garlic, brussel sprouts, thyme and topped with fried goat cheese. Served along Fevere bread. I wouldn't miss the chance to spread the garlic and cheese on bread, the chicken is almost the bonus.
For lunch we are welcoming spring with asparagus soup. Creamy, fresh, smooth.