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Main Menu
APPETIZER
Tuscan Three Bean Soup with Tubettini, Escarole, Cold Pressed Olive Oil and Parmiggiano Reggiano 7.95
Belgian Endive with Smoked Bacon, Cave Ripened Roquefort and Parsley 7.95
Green Salad with Warm Chevre, Toasted Walnuts and Shallot Walnut Vinaigrette 7.95
Rope Grown Mussels with Toasted Garlic, Tiny Tomatoes, Basil and Dry White Wine* 8.95
Arugula Salad with Bartlett Pears, Toasted Pine Nuts, Roquefort and Stonefruit Vinaigrette 8.95
Warm Roasted Beet Carpaccio with Crumbled Feta, Toasted Walnuts and Frisee 7.95
Young Lettuces with Port Soaked Figs, Julienne Celeriac, Balsamic Vinaigrette and Pecorino Romano 8.95
Gnocchi with Duck Confit, Vermont Brussel Sprouts, Rosemary Jus and Parmiggiano Reggiano 9.95
Vegetable and Farinaceous
Cauliflower Gratin with Leeks and Asiago Cheese 6.95
Truffle Whipped Potatoes 6.95
Sautéed Spinach with Toasted Garlic and Lemon 6.95
Roasted Mushrooms with French Thyme and Sea Salt 7.95
Main Course
Pan Roasted Free Range Chicken with Oyster Mushrooms, Potato Purée and Savory Pan Drippings 18.95
Hanger Steak Bordelaise with Truffle Whipped Potatoes and Watercress Salade* 19.95
Rigatoni with Crumbled Fennel Sausage, Veal Glaze, Sweet Marsala and Parmiggiano Reggiano 16.95
Risotto Simmered with Market Ingredients, Sweet Butter and Parmiggiano Reggiano 16.95 Horseradish Crusted Salmon with Warm Cucumbers, Crème Fraîche and Salmon Roe* 17.95
Pan Roasted Pork Chop with Apple Cider Reduction, Truffled Watercress, and Pommes Puree 19.95
Bucatini Carbonara with Hand Rolled Pancetta, Toasted Garlic, Cracked Black Pepper and Parmiggiano 16.95
Free Range Veal Scallopini with Caper Beurre Noisette and Cauliflower Leek Gratin 19.95
Atlantic Cod with Sauce Ramesco, Sizzled Asparagus and Pommes Puree 18.95
Seared Sea Scallops with Lemon Fregola, Golden Corn and Sweet Pepper Salsa, and Wild Arugula* 19.95
Brunch
Dessert
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