Spring Dinner Menu 2018







PEI Mussels                                                                                                                   13

with red onions, cubanelle peppers in tequila, mango broth with herbed


Sautéed Lobster                                                                                                           16

baby arugula dressed with saffron aioli, wild rice cake finished with

tarragon oil

Piatto Misto                                                                                                                   11

endive, with goat cheese and roasted pepper quenelles, grilled flatbread,

microgreens, toasted pistachio, balsamic glaze

Carpaccio of Beef                                                                                                         16

remoulade sauce, marinated mushrooms, shaved parmesan, drizzled

with truffle oil

Fried Black Peppered Mezzaluna                                                                             12

filled with napa slaw, grilled chorizo, finished with basil oil, garnished

with tomato sour cream


Zuppa Del Giorno                                                                                                          8     



Mixed Greens                                                                                                                 8    

tasty tom tomato and balsamic shallot vinaigrette

Red and White Romaine                                                                                              8  

garlic herbed crouton sticks and caesar dressing*

Baby Spinach                                                                                                                  9  

with grilled prosciutto, toasted pine nuts, avocado, strawberry vinaigrette

Bibb and Radicchio                                                                                                        15

with chilled calamari, crisp pancetta, shaved fennel, farro, sundried

tomato dressing


Artisan Cheese Plate                                                                                                      15


Pan Roasted Statler Chicken Breast                                                                          27

white bean ragu, roasted parsnips, cipollini, porcini, broccoli rabe,

madeira reduction

Grilled Flat Iron Steak                                                                                                   30

roasted red potato, sauté of roasted mushrooms, tuscan kale,

braised shallot with red wine reduction

Lamb Loin Chop                                                                                                             30

fontina garlic mashed potato, roasted eggplant, oven roasted tomato,

roasted leek, haricot verts sherry reduction

Grilled Pork Rib Chop                                                                                                   27

with medjool date risotto, caramelized onion,  fried cauliflower port reduction

Pan Roasted Duck Breast                                                                                              27

fried herbed turmeric polenta, roasted purple potato, sautéd greens, balsamic

demi fresh fig

Pan Sautéed Salmon                                                                                                      27

with fingerling potato, sautéd pea tendrils, english cucumber, scallions

and asparagus, finished with mint oil

Panko Crusted Tilapia                                                                                                   26

over citrus cous cous with red onions, capers and watercress,

roasted beets, with blood orange glaze

Caramelized Scallops with Crab Meat                                                                       28

basil linguine tossed with pear tomato, snow peas in chive garlic cream

Roasted Cod with Shrimp                                                                                             28

salt cod dill mashed, baby zucchini, pearl onions, finished with carrot ginger cream


Spinach Pappardelle                                                                                                       21

roasted portobello mushrooms, leeks, sunchokes, in a light tomato sauce

garnished with ricotta cheese