| Italian Seafood Soup |
$10.00 |
with toasted farro and crab timbale |
| Braised Zucchini And Saffron Soup |
$8.00 |
with a violet beet foam |
| Aged Angus Beef Carpaccio |
$12.00 |
marinated eggplant caponata, shaved parmigiano finished with trapiche extra virgin olive oil |
| Lemon Ginger Crab Cake |
$12.00 |
accompanied by our fruity mango and avocado salsa and a sesame flat bread |
| Hickory-Smoked Chicken And Taleggio Cheese Crepe |
$11.00 |
charred rapini, and a wild porcini mushroom fondue |
| Seared Mustard Crusted Ahi And A Fava Bean And Cauliflower Relish |
$12.00 |
tossed in a green olive pesto with a saba reduction |
| Grilled Baby Romaine |
$9.00 |
rosemary scented focaccia crouton, flakes of pecorino cheese and our creamy caesar dressing |
| Fresh Organic Mixed Green Salad |
$11.00 |
with ricotta salata, marinated artichokes and zellwood baby mushrooms, finished with sweet aged balsamic |
| Pressed Duck Breast |
$30.00 |
with a tangy pomegranate gastrique and crispy white polenta |
| "Kurobuta" Pork Loin Thinly Wrapped |
$28.00 |
with speck, glazed carrots, roasted fingerling potatoes and a bold grappa cherry sauce |
| Pan-Seared Chilean Sea Bass |
$32.00 |
dusted with sale speziato, topped with a rich lobster-limoncello sauce and accompanied with a silky farro risotto |
| Charred Filet Of Beef |
$36.00 |
truffled-scented potato flan, sage tuile and a robust chianti demi-glaze |
| Tanglewood Airline Sautéed Chicken |
$26.00 |
flaky almond cous cous, kumquat compote and grain mustard butter |
| Pomodoro Braised Veal Ossobuco Ragout |
$24.00 |
gnocchi alla romano soufflé perfumed with orange gremolata |
| Risotto Nero |
$26.00 |
with braised calamari, marinated rock shrimp and rapini chiffonade |
| Fresh Organic Mixed Green Salad |
|
with ricotta salata, marinated artichokes, and zellwood baby mushrooms, finished with sweet aged balsamic |
| Braised Zucchini And Saffron Soup |
|
with a violet beet foam |
| Pomodoro Braised Veal Ossobuco Ragout |
|
gnocchi alla romano soufflé perfumed with orange gremolata |
| Tanglewood Airline Sautéed Chicken |
|
flaky almond cous cous, kumquat compote and a grain mustard butter |
| Seasonal Fruit Salad Medley |
|
green apple sorbet and organic key-lime gelee |
| Limoncello Ricotta Cheesecake |
|
with driscoll strawberry compote and a sugared orange chip |
| Cappuccino Crème Brûlée |
|
candied rose petals and petite hazelnut biscotti |
| Seasonal Fruit Salad Medley |
|
green apple sorbet and organic key-lime gelee |
| Limoncello Ricotta Cheesecake |
|
with driscoll strawberry compote and a sugared orange chip |
| Bittersweet Chocolate Semifreddo Almond Nougatine |
|
mocha créme and a brittle espresso tuile |
