Lunch – Winter 2018

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


Creamy Garlic Parmesan Bread  9

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

Chicken Liver, Roasted Cipollini Onions, Sage Pesto, Fresh Thyme  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

Roasted Veal Meatballs, Pomodoro, Parmesan  10


Roasted Brussels Sprouts, Housemade Organic Ricotta, Smoked Bacon  11

Caesar Salad, Pulled Tuscan Croutons and Shaved Parmesan  12

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 – 8, 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 Pesto, Grilled Bread with Pesto  14

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

Chicken Milanese, Garlic Parmesan Mashed Potatoes, Arugula  23

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