Lunch – Spring 2017

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


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

Fava Beans, Organic Housemade Ricotta, Garlic, Mint, Lemon Zest 10

Creamy Garlic Parmesan Bread  9


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

Roasted Veal Meatballs, Pomodoro, Parmesan  10


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

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

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


Grilled Organic Chicken Panini, Fontina, Mozzarella, Roasted Holland Peppers, Rosemary, Mixed Greens  16

Hanger Steak Panini, Blue Cheese, Caramelized Onions, Grilled Tomato, Romaine, Mixed Greens 16

Egg Panini, Goat Cheese, Bacon, Mayonnaise, Tomato with Mixed Greens,   14

Omelet with Tomato, Mozzarella, Basil, Grilled Bread with Pesto  14

Baked French Toast, Berries, Cream, & Organic Vermont Maple Syrup  14

Chicken Milanese, Garlic Parmesan Mashed Potatoes, Arugula  23

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

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

Gnocchi, Truffle Butter, Parmesan, Guanciale, Cream, Sage  18 *

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

* Can Be Made With Gluten Free Penne Pasta 2


Side of Bacon  6

Garlic Mashed Potatoes  8

House-Made Potato Chips  4


Bacon, Lettuce, and Tomato, on Brioche Bun, with Side of Mixed Greens

Tuscan Burger, Fontina, Roasted Tomato, Romaine, House Made Potato Crisps

Tuscan Pizza Tart, Joe’s Dairy Mozzarella, Roasted Tomatoes, Basil

Spaghettini Arrabiata, Parmesan

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

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