$$ • Indian • Italian • Indian Curry
Opens at 5:00 AM
Fried bell peppers, jalapeños, broccoli, carrots, and beets.
Risotto with mozzarella cheese stuffing.
Meatballs with arrabiata sauce and pecorino romano and garnished with mint.
Gnocchi, pan-fried and drizzled with a pecorino, parmesan, and spinach sauce.
Battered with rice flour, lentil flour, garlic, and a blend of spices.
Spring mix lettuce, cherry tomatoes, cucumber, onion, garlic, basil, parmesan, and ranch dressing.
Toasted Walnut Salad
Baby spinach, roasted walnuts, granny smith apples, crumbled feta, raisons, croutons, and served with a Tennessee honey rosemary vinaigrette.
Indo Italian Flag Salad
Mozzarella cheese, Roma tomatoes, pesto, spice blend, and basil leaves.
Pennoni pasta, eggplant, parmesan, mint, and garlic.
Spaghetti noodles, masala sauce.
Arabati rice cooked with white wine and parmesan cheese.
Pasta served with a beef ragout curry sauce infused with spicy parmesan.
Roasted chicken breast with vegetable coconut curry sauce.
Penne alla Bianco
Pasta served with an alfredo sauce.
Pan Seared Vegetables
Farm fresh vegetables pan seared and served with garlic mashed potatoes and olive tapenade.
Shankara Grits Masala
Pan seared red snapper, served on a bed of creamy saffron grits, garnished with sun-dried tomatoes, and creamy lemon butter dill sauce.
Pan seared scallops with a spicy white wine saffron glaze, cooked with olive oil, and served with a white bean sauce.
Salmon, scallops, and shrimp cooked with garlic and capers with a fried rosemary sprig.
Ginger beer infused house cut beef tenderloin served with roasted potatoes, mixed vegetable medley, red wine sauce, and truffle butter.
Smoked Peach Pana Cotta
Coconut milk pana cotta layered with smoked peach jam.
Chocolate Flourless Cake
Chocolaty espresso cake drizzled with chocolate sauce.
Key Lime Tart
Graham cracker crust filled with a light key lime filling and topped with marshmallow meringue
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