Borghi's Restaurant

Shrimp wrapped with prosciutto topped with a balsamic reduction

Beef Carpaccio served on a croustini with Aurecchio provolone topped with a Dijon caper aioli

Roasted dill salmon on black bread with a scallion mayonnaise

Salmon, spinach, and goat cheese puff pastry

Panko encrusted crab cakes with a Creole aioli

Toasted sesame chicken with a hoisin glaze

Roasted beef tenderloin with a red onion marmalade and smoked mozzarella cheese on garlic toast

Glazed scallops wrapped with smoked bacon

Pork tenderloin stuffed with fresh spinach, Portobello mushrooms, and chorizo sausage

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