Marsala
Radiatore noodles sautéed with chicken breast, button mushrooms, roasted red pepper, asparagus, red onion, garlic, basil, zucchini, tomato and baby artichoke hearts. Served with Italian flatbread.

Rosemary Shrimp Alfredo
Grilled tiger shrimp and bowtie pasta noodles are combined with asparagus and toasted pine nuts, then tossed in a rosemary Alfredo sauce. Served with focaccia bread.

Lobster Ravioli
Sweet Maine lobster folded within a pillow of egg pasta and tossed in a chive Newberg sauce. Served with rolls and butter.

Butternut Squash Ravioli
Tender ravioli bursting with butternut squash accompanied by CWA’s hazelnut sage brown butter sauce. Served with grilled Italian flatbread.

Smoked Salmon and Portobello Ravioli
Tender pockets of pasta filled with fire grilled, marinated portobello mushroom and Parmigiano-Reggiano cheese. Tossed with smoked salmon filet and finished with a caper chive sauce.

Rolled Lasagna
Your choice of traditional or fresh spinach style lasagna. Both are combined with a trio of cheese, fresh spices and homemade marinara or meat sauce. Individually rolled, then baked. Served with olive-herb bread.

All selections served with your choice of salad.

Salad Selections
Red Rose Potato Salad
Coleslaw
Pasta Primavera
Tossed Green
Asian Noodle
Traditional Caesar
Caesar Style Pasta
Greek
Traditional Fruit
Oriental Spring
Noodle Salad