Dinner – Winter 2018

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

Grilled Tuscan Bread Crostini

Creamy Garlic Parmesan Bread 9

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

Chicken Liver, Roasted Cipollini Onions, Sage Pesto, Pine Nuts  10


Grilled Shrimp with Roasted Cauliflower, Romesco, Toasted Hazelnuts  15

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


Roasted Brussels Sprouts, Housemade Organic Ricotta, Smoked Bacon  14

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


Wild Mushroom Lasagna Shiitake, Cremini, Sage Pesto, Organic Kale Sauteed with Garlic and Chillies  22

Squid Ink Linguine, Scallops, Shrimps, Calamari, Tomato Sauce with Chillies, Garlic and Orange Zest. 26*

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


Roasted Broccoli, Garlic, Lemon Zest, Parsley, Red Pepper Flakes  9

Garlic Parmesan Mashed Potatoes  9

Roasted Rainbow Carrots with Apple Cider and Maple Glaze  9

Roasted Veal Meatballs Pomodoro, Parmesan 10


Eggplant Parmesan, with Salad of Arugula, Fennel, Basil, Mint, White Balsamic  22

Short Ribs, Roasted Rainbow Carrots with Apple Cider and Maple Glaze, Yukon Gold Gratin  25

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

Pepper Crusted Filet Mignon, with Cognac Cream Sauce, Roasted Broccoli, Mashed Potatoes  30

Slow Baked Halibut, Rosemary, Lemon Risotto, Crispy Zucchini with Chilies 28

Steamed Mussels, Tomato, Garlic, Cannellini Beans, Hot Cherry Peppers, Grilled Bread 20

Grilled Atlantic Salmon, Roasted Green Apples, Glazed Balsamic Onions, Celery Root Mash  25

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