Square One Bistro

Pan Seared Eggplant with Provolone Cheese, Squash and Proscuitto Salad, and “Adios” Arribada Sauce. Served with Creamy Polenta.

Fresh Spring Vegetables sauteed with Garlic and Basil, and tossed with Penne pasta in Extra Virgin Olive Oil. Topped with Parmesan Cheese