Dinner – Spring 2018

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

Grilled Bread Crostini

Creamy Garlic Parmesan Bread  9

Sicilian Burrata, Prosciutto, Poached Pears, Honey, Rosemary  11

Grilled Yellowfin Tuna, Cannellini Beans, Aioli, Lemon Parsley Gremolata  11


Arancini With Bleu D’auvergne, Lavender Honey 13

Fried Calamari, Chipotle Aioli  13

Parmesan Polenta Fries With Black Olive Dip  10

Salt Cod Fritters With Chive Aioli  10

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

Contorni for the Table

Steamed Asparagus, Lemon Vinaigrette, Grated Boiled Egg  10

Garlic Parmesan Mashed Potatoes  9

Basil Risotto, Parmesan  10

Roasted Veal Meatballs, Pomodoro, Parmesan  10


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

Caesar Salad, Pulled Tuscan Croutons And Shaved Parmesan  12

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

Add – Grilled Chicken  –  8,  Grilled Shrimp  –  9,  Or Grilled Salmon  –  12


Pappardelle Carbonara, Salmon Caviar, Bacon, Cream, Lemon, And Rosemary  22*

Squid Ink Linguine, Scallops, Shrimp, Calamari, Tomato Sauce With Chilies, Garlic, Orange Zest  28 *

Spaghettini Arrabiata, Parmesan  18 *  With Grilled Shrimp  26 *

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


Ny State Lamb Chops With Pistachio Pesto Crust, Mascarpone Polenta, Romesco, Toasted Hazelnuts  25

Grilled Yellowfin Tuna On Salad Of New Potatoes, Green Beans, Hard Boiled Egg, Cherry Tomatoes, Aioli Dressing, Fresh Oregano  24

Eggplant Parmesan, With Salad Of Arugula, Fennel, Basil, Mint, White Balsamic  22

Grilled Atlantic Salmon, Orange Beurre Blanc, Basil Risotto, Parmesan 25

Chicken Piccata, Fresh Artichokes, Capers, Lemon And White Wine, Roasted New Potatoes  24

Grilled Hanger Steak, Mustard-Garlic Marinade, Scallion Parsley Butter, Rutabaga Carrot Mash  24

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

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