| Steamed Mussels |
$12.00 |
With leeks and ginger in a mango dill vermouth broth, served with herbed crostini. |
| Maine Crab Cakes |
$14.00 |
Vegetable filling with micro greens and harissa aioli. |
| Calamari and Oyster |
$12.00 |
Fried with semolina flour; napa slaw with poppyseeds, rice wine vinegar and basil creme fraiche. |
| Grilled Baby Lamb Chop |
$14.00 |
Herbed mustard, summer fruits with grilled rosemary pasta, finished with a port wine glaze. |
| Grilled Vegetable Antipasti |
$11.00 |
Eggplant, zucchini, yellow squash, and tomato with fried squash blossom filled with brie; finished with truffle and chive oils. |
| Zuppa del Giorno |
$7.00 |
|
| Mixed Greens |
$7.00 |
With tasty tom tomato and balsamic shallot vinaigrette. |
| Red and White Romaine |
$7.00 |
With garlic herbed crouton sticks; finished with caesar dressing. |
| Baby Spinach Salad |
$8.00 |
Tossed with crisped pancetta, toasted pine nuts, watermelon, and hard ricotta finished with balsamic glaze and extra virgin olive oil. |
| Smoked Paprika Chicken over Baby Arugula |
$10.00 |
With beets, english cucumber, and goat cheese tossed in a blood orange vinaigrette. |
| Artisan Cheese Platter |
$14.00 |
|
| Roast Half Chicken |
$25.00 |
With boursin mashed potato, grilled corn relish laced with stregga, haricot verts, and baby carrots finished with a citrus glaze. |
| Grilled Flat Iron Steak |
$29.00 |
Roasted red potato, portobello with gorgonzola and caramelized onion, braised tuscan kale with a red wine demi glaze. |
| Roasted Moulard Duck Breast |
$26.00 |
Sauteed greens and cippolini onions, fried herbed polenta with mascarpone, fresh fig and a balsamic reduction. |
| Pork Rib Chop |
$27.00 |
Over peach risotto with leeks and snow peas; broccolini in marsala sauce. |
| Pan Seared Salmon |
$26.00 |
Roasted fingerling potato, sautéed pea tendrils, di parma prosciutto and melon, finished with midori syrup and tarragon oil. |
| Pistachio Crusted Tilapia |
$24.00 |
Over curried israeli cous cous with roasted peppers and chives, grilled asparagus, drizzled with mint oil. |
| Shellfish Stew |
$27.00 |
Littleneck clams, mussels, scallop and shrimp with fennel, carrots, and onions in a light tomato pernod broth. served with grilled crostini. |
| Monkfish and Lobster |
$26.00 |
Over lemon linguini, with baby zucchini, scallions, pear tomato tossed with basil oil. |
| Spinach Tagliatelle |
$24.00 |
Mixed sausage, roasted mushrooms, shallots, fava beans, artichoke hearts with garlic oil and herbs. |
| Saffron Peppardelle |
$20.00 |
With red pearl onions, cracked kalamata olives, trevisano, finished with sundried tomato oil and garnished with avocado and fresh mozzarella. |
