Fall Lunch Menu


Bruschetta with pancetta, brie and portobello mushroom   9

Frittata filled with leeks, sweet potato, spinach and Boursin cheese   8

PEI Mussels with leeks, garlic and herbs in a sambuca broth   9

Zuppa Del Giorno   9



Mixed Greens with tasty tom tomato and balsamic shallot vinaigrette   7

Baby Spinach Salad tossed with pancetta and pine nuts, topped with smoked mozzarella, balsamic glaze and extra virgin olive oil   9

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

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



Grilled Chicken Breast with roasted potato, asparagus, baby carrots and grain mustard cream sauce   11

Linguini with calamari, red onions, plum tomatoes and kalamata olives, tossed with garlic oil and herbs   10

Penne Bolognese fresh ground veal and pork with vegetables tossed with penne pasta   10

Grilled Flat Iron Steak over faro with leeks, sauteed greens, baby zucchini, drizzled with chili oil   14

Grilled Salmon over mixed greens with dill red potato salad, finished with mint oil   11

Risotto Del Giorno   11

Panini “Classic” parma prosciutto, fresh mozzarella, plum tomato and basil oil, served with pasta salad   9

Panini Del Giorno   9

Half Panini served with Soup or Salad   10

Grilled Flatbread Pizza Del Giorno   11