Lunch – Spring 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

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

Roasted Veal Meatballs, Pomodoro, Parmesan  10


Caesar Salad, Pulled Tuscan Croutons And Shaved Parmesan  12

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

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

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


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

Chicken Milanese, Garlic Parmesan Mashed Potatoes, Arugula  23

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

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

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

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

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

Hanger Steak Panini, Blue Cheese, Caramelized Onions, Romaine, Grilled Tomato, Green Salad  16

Egg Panini, Goat Cheese, Bacon, Mayonnaise, Tomato With Mixed Greens, Sherry Vinaigrette  14

Omelet With Tomato, Basil Pesto, Mozzarella, Fontina, Grilled Bread With Pesto  15

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

*Can Be Made With Gluten Free Penne Pasta 2


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 Chips

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