Dinner – SUMMER 2017


From Executive Chef: Serena Bass
Click here to download the Current Menu


Grilled Tuscan Bread Crostini

Ventresca Tuna, Black Olive Aioli, Mint and Anchoive pesto  10

Portobella, Shiitake, Cremini, House Made Organic Ricotta, Mint   10

Creamy Garlic Parmesan Bread 9


Primi

Fried Calamari, Chipotle Aioli  12

Parmesan Polenta Fries with Black Olive Dip  9

Salt Cod Fritters with Chive Aioli 9

Lump Crab Cake, Braeburn Apple Salad, Saffron Rouille 14

Grilled Octopus, Cannellini Beans, Shallots, Tomato Passata, Lemon, Fresh Oregano  14


Insalate

Burratta, Organic Sugar Snap Peas, Arugula, Mint, Basil, White Wine Dressing  12

Heirloom Tomatoes, Nectarine, Mozzarella, Basil, White Balsamic Vinaigrette

Warm Grilled Organic Kale Salad, Cannellini Beans, Rosemary, Parmesan, Sherry Vinaigrette 14

Caesar Salad, Pulled Tuscan Croutons and Shaved Parmesan  12

Salad of Arugula, Warm Roasted Pears, Walnuts, Shaved Parmesan, White Balsamic Vinaigrette  13

Grilled Chicken – 7, Grilled Marinated Shrimp – 7, or Grilled Salmon – 12


Pasta

Fresh Black Squid Ink Linguine, Scallops, Shrimp, Calamari, in Tomato Sauce with Chilies, Garlic and Orange Zest  26*

Four Cheese Sacchetti, Baby Peas, Green Herb Sauce, Shaved Parmesan  20

Spaghettini Arrabiata, Parmesan 18 * With Grilled Shrimp 25 *

Gnocchi, Truffle Butter, Parmesan, Guanciale, Cream, Sage 19 *

Spaghetti, Roasted Veal Meatballs, San Marzano Tomato, Basil, Parmesan 19 *

*Can Be Made With Gluten Free Penne Pasta 2


Contorni

House Made Organic Ricotta, Thyme, Sea Salt, Monini Evoo, Char Grilled Tuscan Bread  13

Grilled Asparagus with Olive Oil, Salt and Pepper, Lemon Zest  9

Roasted Veal Meatballs Pomodoro, Parmesan 10

Fried Zucchini  8


Secondi

Grilled NY State Lamb Chops, Barley and Black Rice Pilaf with Kale, Squash, Hazelnuts, and Sage, Spicy Plum Chutney  25

Chicken Piccata, Spring Artichokes, Capers, Lemon and white wine, Side of New Potatoes  23

Filet Mignon, Cauliflower Puree, Deep Fried Zucchini, Salmoriglio  30

Steamed Mussels, Tomato, Garlic, Cannellini Beans, Hot Cherry Peppers, Grilled Bread 19

Pan Seared Sea Scallops, Baby Beet Rissotto, Fresh Sage  25

Roasted Organic Atlantic Salmon, Sauteed Tomatoes and Fennel, Mascarpone, Roasted Potatoes  24


Executive Chef: Serena Bass
A 20% Service Charge will be added to parties of 6 or more