Mexican eateries are heating up the St. Louis culinary scene
by Michael Renner
Feb 11, 2004
Menu
Bruschetta Bread
italian bread baked with olive oil, garlic, basil, roasted peppers and parmesan
4.50
Spinach Salad
fresh spinach, shredded provel, diced tomato and crisp prosciutto drizzled with balsamic vinegar and extra virgin olive oil
Per Person:
5.50
Stuffed Chicken
stuffed with spinach, roasted red peppers, portabella mushrooms and asiago cheese, rolled, breaded and baked and topped with a white wine, garlic-cream sauce
14.95
Linguine Scampi
linguine with shrimp, sweet red roasted peppers, mushrooms and scallions in a light olive oil and garlic sauce
11.95
Grilled Chicken Club
grilled boneless breast of chicken served on a toasted roll with melted provel cheese, crisp bacon, lettuce and tomato
