Fall Dinner Menu 2017


PEI Mussels with leeks, diced potatoes, sunchoke, turmeric broth with brandy cream   14

Smoked Trout with baby shrimp farro salad, scallions, trevisano and dill oil   15

Foie Gras dried apricot, cherry and raisin chutney, pan-seared brioche, microgreens and cider glaze   16

Black Pepper Ravioli boursin filling, over spiced pumpkin marscapone puree and crisped prosciutto   13

Vegetable Antipasti grilled eggplant, zucchini, roasted peppers and mushrooms, balsamic glaze and a goat cheese filled date   12

Zuppa del Giorno   7



Mixed Greens with tasty tom tomato and balsamic shallot vinaigrette   7

Red and White Romaine with garlic herbed crouton sticks, finished with caesar dressing   7

Warm Spinach Salad with portobello mushrooms, smoked bacon, pine nuts, oven-roasted tomato, sherry vinegar and extra virgin olive oil   9

Frisee Salad with spiced pear, gorgonzola, walnuts and a spiced red wine glaze   9

Artisan Cheese Plate   15



Statler Chicken Breast with roasted chestnut risotto, leeks, pancetta, goat cheese, roasted acorn squash and herbed reduction   27

Grilled Flat Iron Steak over fontina garlic mashed potatoes, roasted mushrooms, braised shallot, broccoli rabe and red wine reduction   30

Veal Porterhouse Chop with white bean ragu, tuscan kale, cippolini onions, porcini, madeira reduction drizzled with truffle oil   31

Duck Breast over baby arugula with apple cranberry relish, roasted red potato and fried butternut polenta finished with a balsamic demi glaze   27

Pork Rib Chop roasted sweet potatoes, saute greens tossed with roasted garlic, brussels sprouts and port wine demi   26

Panko Crusted Tilapia beet couscous with leeks and roasted beets, baby carrots, asparagus, mint oil and blood orange glaze   26

Cod And Shrimp turnip and yukon potato puree, pearl onions, baby zucchini, fried parsley and saffron cream   28

Pan-Seared Salmon over wild rice with braised fennel and snap peas, finished with fried bok chop and ginger creme   27

Pan-Roasted Monkfish and Scallops herb linguini tossed with tomato sauce, red onion, capers, white wine, topped with olive tapenade, haricot vests and basil oil   29

Spinach Pappadelle roasted parsnips, carrots, red onions, cauliflower and celery root cream, finished with smoked mozzarella   21