Antipasti
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
Insalata
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
Secondi
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
