Dinner – Spring 2017


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


Grilled Tuscan Bread Crostini

Burrata, Currants Agrodolce, Roasted Holland, Peppers, Fresh Oregano  10

Fava Beans, Organic Housemade Ricotta, Garlic, Mint, Lemon Zest   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

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

Caesar Salad, Pulled Tuscan Croutons and Shaved Parmesan  12

Roasted Brussels Sprouts, Smoked Bacon and Organic Ricotta  13

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*

Wild Mushroom Lasagna with Shiitake, Porcini, Sauteed Spinach with Lemon and Garlic, Sage Pesto 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

Spinach Sautéed with Lemon and Garlic 9

Steamed Asparagus, Bearnaise  9

Roasted Veal Meatballs Pomodoro, Parmesan 10

Garlic Parmesan Mashed Potatoes 9


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

*Pepper Crusted Filet Mignon, Bearnaise Sauce, Steamed Asparagus, Deep Fried Potatoes, Onion Strings  30

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

Halibut Roasted with Rosemary, Crisp Zucchini with Chilies, Lemon Risotto  27

Grilled Atlantic Salmon, Carrot Spears with Apple Cider Glaze, Kale and Yukon Gold Mash  24


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