Dinner – Fall 2017

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

Grilled Tuscan Bread Crostini

Ventresca Tuna, Black Olive Aioli, Mint and Anchoive pesto  10

Portobella, Shiitake, Cremini, House Made Organic Ricotta, Mint   10

Creamy Garlic Parmesan Bread 9


Grilled Shrimp with Roasted Cauliflower, Romesco, Toasted Hazelnuts  15

Fried Calamari, Chipotle Aioli  12

Parmesan Polenta Fries with Black Olive Dip  9

Salt Cod Fritters with Chive Aioli 9

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



Baby Lettuces, Shaved Fennel, Golden Delicious Apple, White Balsamic Vinaigrette  11

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

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

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


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

Garlic Parmesan Mashed Potatoes  9

Grilled Asparagus with Olive Oil, Salt and Pepper, Lemon Zest  9

Roasted Veal Meatballs Pomodoro, Parmesan 10



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

Berkshire Pork Chop, Sauteed Spinach with Cream, Currants Agrodolce  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

Pan Seared Red Snapper and Red Grapes, Cream, Vermouth, Tarragon, Parsley, Sauteed Spinach  28

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

Roasted Organic Atlantic Salmon, Sauteed Tomatoes and Fennel, Mascarpone, Roasted Potatoes  24

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