Winter Menu 2018

 

Antipasti

 

PEI Mussels    14

with vegetable confetti and a grain mustard beer broth, served with herbed crostini

 

Grilled Eggplant    11

filled with hard ricotta and swiss chard over light tomato cream sauce

 

Boneless Short Rib    16

porcini mushroom ragu, sun dried tomato, braised shallots, chickpea, natural reduction

 

Pepper-crusted Tuna    16

red lentil scallion cake, micro greens and mint oil

 

Spinach Cannelloni    12

filled with bolognese and boursin, nutmeg cream

 

Zuppa Del Giorno    7

 

 

Insalata

 

Mixed Greens    7

tasty tom tomato and balsamic shallot vinaigrette

 

Red and White Romaine    7

garlic herbed crouton sticks and caesar dressing*

 

Warm Spinach Salad    9

portobello mushrooms, smoked bacon, oven roasted tomato, pine nuts, sherry vinegar and extra virgin olive oil

 

Grilled Quail    16

baby arugula with wild rice, toasted almonds, dried cherry and a blood orange dressing

 

Artisan Cheese Plate    15

 

Secondi

 

Statler Chicken Breast    27

potato celery root brie mashed, roasted brussels sprouts, purple top turnips with an herbed reduction

 

Grilled Flat Iron Steak    30

roasted mushroom risotto, broccoli rabe, roasted acorn squash, finished with truffle oil

 

Lamb Shank    32

white bean ragu with cippolini onion tuscan kale roasted cauliflower, baby carrots, in a natural reduction

 

Grilled Pork Rib Chop    26

braised red cabbage with spiced pear and caraway seed, fried smoked paprika polenta, herbed russet potato with a port wine demiglaze

 

Duck Breast    27

maple thyme sweet potato puree, sautéed greens, haricot verts and a balsamic demiglaze

 

Pan Seared Salmon    27

curry cous cous with parsnip puree and leeks, asparagus, roasted beet, fried parsley, finished with beet syrup and chive oil

 

Panko Crusted Tilapia    26

over saffron farrotto pearl onions baby zucchini, grilled frisee, finished with dill oil

 

Zuppa de Pesce    29

cod, mussels, shrimp and calamari with vegetables, roasted red potato, tomato vermouth broth

 

Pan Seared Mahi Mahi and Scallops    28

tomato fettuccine tossed with scallions roasted peppers olives bok choy garlic, drizzled with basil oil

 

Black Pepper Pappardelle    22

roasted butternut squash leeks zucchini, sage cream toasted walnuts, garnished with fontina cheese