Brunch – Spring 2018


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


Coffee 3   |   Latte 4   |   Cappuccino 4

Iced Tea 4   |   Hot Tea 4

Sodas 3

Lido Bloody Mary, Champagne, or Mimosa 10

Bottomless Mimosa (with purchase of an entree, two hour limit, last call 3:30pm) 16


ORGANIC UOVA AND COLAZIONE

Buttermilk Biscuit With Chipotle-Honey Butter,

Scrambled Eggs, Bacon   15

*Braised Short Rib Hash, Poached Eggs, English Muffin, Hollandaise  16

Omelet Of Spicy Italian Pork Sausage, Holland Peppers,

Vidalia Onions, Goat Cheese, Grated Parmesan, Fresh Herbs  16 **

Poached Eggs On Oven Roasted Potatoes,

Sautéed Spinach, Vidalia Onion  14

White Polenta, Poached Eggs, Truffle Oil, Mushroom Ragu,

Parmigiano Reggiano  15

*Smoked Salmon Benedict, Poached Eggs, English Muffin, Hollandaise  16

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

Omelet Of Tomato, Basil Pesto, Mozzarella, Fontina,

Grilled Bread With Basil Pesto  15 **

**Egg Whites Substitute For  2

Crisp Baked French Toast, Berries, Whipped Cream,

Organic Vermont Maple Syrup  14

Nectarine Pancakes, Caramel Sauce, Toasted Hazelnuts,

Whipped Cream  15


PRIMI AND INSALATI

Caesar Salad, Pulled Tuscan Croutons And Shaved Parmesan  12

Tuscan Pizza Tart, Joe’s Dairy Mozzarella, Tomato Sauce, Basil, Parmesan, Hot Pepper Flakes  13 

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

Add Grilled Chicken  –  8, Or Grilled Marinated Shrimp  – 9


PASTAS AND SECONDI

Grilled Chicken Panini, Fontina, Roasted Holland Peppers, Basil Pesto, Rosemary, Romaine  16

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

Steamed Mussels, Tomato, Garlic, Cannellini Beans, Hot Cherry Peppers, Grilled Bread  22

Spaghettini Arrabiata, Parmesan  18      With Grilled Shrimp  25 *

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

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

*Can Be Made With Gluten Free Penne 2


CORTORNI

Smoked Salmon 12

Veal Meatballs, Pomodoro Sauce, Parmesan 10

Double-Smoked Bacon 6

Spicy Pork Sausage, Vidalia Onions, Holland Peppers 7

Potatoes with Vidalia Onions, and Rosemary 6

Grilled Bread, Butter, House Made Berry Jam 5

Creamy Garlic Parmesan Bread 9

Buttermilk Biscuit with Chipotle-Honey Butter 5


Executive Chef: Serena Bass

A 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 6 OR MORE