---

AMUSE
Antipasti
Tart of Roasted Squash, Wild Mushrooms, Fontina, Prosciutto Wrapped Poached Pear, Eggplant Rollatini, Balsamic Cipollini Crostini & Macerated Dried Fruits with Parmigiano-Reggiano 8 (Per Person, Minimum (2))
Meze
Tabbouleh, Roasted Beets, Marinated Olives, Feta Cheese, Grape Leaves, Hummus & Za'atar Spiced Labneh 14
Steamed Prince Edward Island Mussels
Pancetta, Garlic, Basil & Anisette Cream 12
Calamari Fritto
Steak Cut Calamari, Artichokes, Spinach, Tomatoes & Lemon Buerre Blanc 11
Jumbo Lump Crab Cake
Salad of Baby Arugula, Orange & Fennel, with Herb Caper Remoulade 13
Savory Lentil Pancakes
Sherried Wild Mushrooms, Root Vegetable Chips & Madeira Sauce 12
House Tomato & Basil Soup
Polenta Crouton, Garnished with Fresh Basil & Diced Tomatoes 5
Seasonal House Soup
Seasonal Variations …. Please Inquire with your Server for Details 6
Pizza Bianca
Caramelized Onions, Fontina Val d'Aosta, Parmigiano-Reggiano & Ricotta Béchamel 13
Chèvre Pizza
Roasted Tomato Sauce, Leeks & Truffled Arugula Salad 13

SALADS
Classic Caesar Salad
Romaine Hearts, Garlic & Parmigiano-Reggiano Ciabatta Crostini 10
Warm Brie Salad
Almond Crusted Brie Cheese, Mixed Greens, Dried Cherries, Poached Pear & Red Wine Honey Vinaigrette 13
Arugula Salad
Roasted Beets, Green Apple, Candied Walnuts, Roquefort & Sherry Dijon Dressing 12
House Salad of Mixed Greens
Marinated Chick Peas, Tomatoes, Cucumbers & Parmesan Tuile 5

INNOVATIONS
Crispy Skinned Branzini
Fricassée of Yukon Gold Potato, Cipollini Onion, Chanterelles, Arugula-Fennel Salad & Parsley Jus 30
Grilled Organic Scottish Salmon
French Lentils Braised with Escarole & Lemon, Smoked Tomato-Shallot Fondue & Dijon Mustard Sauce 29
Grilled Filet of Beef *
Truffled Twice Baked Potato, Creamed Spinach & Leek, with Wild Mushroom Bordelaise 36
Moroccan Spiced Braised Duck Legs
Wehani Red Rice, Roasted Butternut Squash, Brussels Sprouts & Pomegranate Barbecue Sauce 26
Walnut & Pancetta Crusted Berkshire Pork Tenderloin *
Stone Ground Soft Polenta with Cantal Cheese, Caramelized Brussels Sprouts & Fig-Onion Vinaigrette 29
Herb Roasted Colorado Rack of Lamb *
Celery Root Gratin, Braised Fennel & Endive, with Black Pepper Madeira Reduction 38
Pappardelle Pasta with Wild Boar Ragu
Pancetta, Coarse Ground Wild Boar, San Marzano Tomatoes, & Parmigiano-Reggiano 22
Red Wine Risotto with Braised Beef Short Rib
Porcini Mushrooms, Roasted Root Vegetables, Fontina Val d'Aosta & Natural Jus 25
Seared Sea Scallops
Potato Apple Galette, Grilled Romaine & Endive, Cauliflower Purée, with Orange Vanilla Glaze 28
Veal Scaloppini
Potato Gnocchi, Grape Tomatoes, Artichokes, Wilted Spinach & Lemon Caper Sauce 28
Sautéed Chicken Francese
Parmigiano-Reggiano Crust, Orechiette, Eggplant, Olives, Tomatoes & Lemon Garlic Sauce 24

* May be Cooked to Order; Consumption of Raw and/or Cooked to Order Items may Increase your Risk of Foodborne Illness

BACK TO TOP