| Pumpkin and Mushroom Soup |
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Winter spiced croutons |
| Caramelized Onion Piada |
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Baby arugula, pomegranate, goat cheese |
| Blackened Yellowfin Ceviche |
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Cucumber, crispy plantain, cilantro cream |
| Pumpkin and Mushroom Soup |
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Winter spiced croutons |
| Caramelized Onion Piada |
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Baby arugula, pomegranate, goat cheese |
| Blackened Yellowfin Ceviche |
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Cucumber, crispy plantain, cilantro cream |
| Medley of Greens |
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With candied walnuts, jicama and mandarin oranges. Shaved asiago cheese, toasted coconut and tangerine vinaigrette. Prepared tableside for two or more |
| Classic Caesar Salad |
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Prepared tableside for two or more |
| Intermezzo Pink Grapefruit & Campari |
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| Classic Caesar Salad |
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| Vita Nova House Salad |
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Medley of greens with caramelized walnuts, jicama and mandarin oranges. Shaved asiago cheese and tangerine vinaigrette |
| Cheese Selections |
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An array of Artisan cheeses accompanied by fresh fruit and table crackers. |
| Shropshire Blue (Scotland) |
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Produced in the style of Stilton with the addition of annatto for a beautiful orange blue color. 100% cows milk cheese made with vegetable rennet. The flavor is a bit sharper than Stilton and a touc |
| Cypress Grove Purple Haze Chevre (California) |
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From californias northern humboldt county, a perfect mixture of lavender and fennel pollen gives this goat cheese its addicting flavor. |
| Seven Sisters Gouda Style (Pennsylvania) |
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This raw cows milk cheese is made from small herd, grass fed Jerseys. Aged up to 18 months in the stone caves of the doe run farm in coatesville. Pa |
| Couronne Double Cream Brie (France) |
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This French brie is mild and sweet with 60% cream. The slight mushroom undertones give the cheese its rich earthy flavors |
| Cave Aged Gruyere (Switzerland) |
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This alpine classic is a firm cows milk cheese with a nutty flavor and hints of toffee and toast |
| Cabernet Braised Pork Osso Bucco |
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With slow roasted ratatouille. Creamy polenta, haricot verts |
| Pan SearedPekin Duck Breast with Golden Farro Pilaf |
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Cumin roasted beets, baby carrot, sundried cherry glace |
| Crimni Mushroom Risotto with Wilted Swiss Chard |
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Toasted pine nuts, caramelized shallots, pecorino romano cheese |
| Grilled Swordfish with Tomato and Caper Vin Blanc |
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Rosemary roasted fingerling potatoes, broccoli rabe |
| Maryland Style Crab Cakes with Spicy Remoulade |
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Spaghetti squash, sautéed spinach, gaufrette potato |
| Stuffed Breast of Chicken with Mushroom Duxelle and Fontina |
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Sautéed baby carrots, haricot verts, champagne cream. Served french style when ordering for two or more |
| Oven Roasted Scottish Salmon |
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Saffron risotto, lemon kale, grape tomatoes |
| Black Peppercorn Crusted Filet of Beef |
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With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere cheese. Served russian style when ordering for two of more |
| Crimni Mushroom Risotto with Wilted Swiss Chard |
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Toasted pine nuts, caramelized shallots, pecorino romano cheese |
| Maryland Style Crab Cake with Spicy Remoulade |
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Spaghetti squash, sautéed spinach, gaufrette potato |
| Stuffed Breast of Chicken with Mushroom Duxelle and Fontina |
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Sautéed baby carrots, haricot verts, black rice, champagne cream |
| Oven Roasted Scottish Salmon |
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Saffron risotto, lemon kale, grape tomatoes |
| Black Peppercorn Crusted Filet of Beef |
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With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere |
