Antipasti
| PEI Mussels: with confetti of vegetables in grain mustard beer broth, herbed crostini | $14 |
| Braised Boneless Short Rib: curried farro with scallions, toasted almonds, golden raisins, with a brandy reduction | $15 |
| Pan Roasted Herb Ravioli: filled with bolognese, ricotta and parmesan over porcini sage cream | $14 |
| Monk Fish Medallion: wrapped with pancetta over baby arugula, kalamata olives, julienned carrots served with a mango ginger dressing finished with mint oil | $14 |
| Beet Tower: layered with pistachio crusted goat cheese, grilled cauliflower, balsamic glaze and micro greens | $12 |
| Zuppa del Giorno: soup of the day | $8 |
| Artisan Cheese Plate | $15 |
| Mixed Greens: with balsamic glaze and tasty tom tomatoes | $8 |
| Red and White Romaine: with homemade caesar dressing and crouton sticks* | $8 |
| Warmed Spinach Salad: tossed with roasted portobello, smoked bacon, pinenuts, and oven roasted tomatoes dressed with sherry vinegar and extra virgin olive oil | $10 |
| Endive and Trevisano: tossed with shaved fennel, roasted chic peas, blood orange dressing and grilled prosciutto | $9 |
Secondi
| Pan Roasted Statler Chicken Breast: garlic brie mashed, asparagus and baby carrots, finished with pan reduction sauce | $27 |
| Grilled Flat Iron: russet potato nepoleon filled with fontina and herbs, roasted mushrooms, braised cippolini, broccoli rabe, red wine demi glaze | $30 |
| Grilled Pork Rib Chop: with roasted sweet potato, maple thyme puree, braised red cabbage with caraway seeds, fried scallion, port wine sauce | $27 |
| Moulard Duck Breast: roasted purple potato, fried herb polenta, roasted butternut, haricot verts, balsamic demi glaze | $28 |
| Braised Lamb Shank: over white bean ragu with pearl onions, purple top turnips, Tuscan kale, finished with natural reduction sauce | $32 |
| Pan Roasted Salmon: saffron risotto with leeks, roasted brussels sprouts, fried parsley and capers, finished with dill oil | $28 |
| Panko Crusted Tilapia: sweet smoked paprika cous cous with chives, snap peas, arugula, drizzled with chili oil | $26 |
| Sautéed Mahi: roasted red potato, sautéed greens with braised parsnips and shallots, pan seared baby bok choy, with a turmeric cream sauce | $27 |
| Shrimp / Crabmeat: over black pepper linguine with red onions, baby zucchini, sundried tomato in celery root sherry cream | $28 |
| Tomato Pappardelle: tossed with roasted eggplant, bell peppers, vidalia onions, zucchini, fresh mozzarella, finished with basil oil | $21 |
Chef/Owner Tom Cutrone
Menu formatted by Abraham Sirkin
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Our menu items are cooked to order. Please allow us time to properly prepare your food. Before placing your order, please inform your server if a person in your party has a food allergy.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses
