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LUNCH  |  DINNER  |  DESSERT  |  COCKTAILS


spring dinner
starting at 5 pm

TO START

GRILLED CALAMARI SKEWERS WITH HOUSE MADE SEASONED BREAD CRUMBS 18

Imported Umbrian Truffled Burrata with Speck DOP 18

Mixed Greens with Snow Peas, Basil Pesto, Robiola Cheese and Sliced Almonds 16

Prosciutto di Parma DOP Aged 24 Months, Artichokes, Olives & Stracchino Cheese Crostini 19

Imported Buffalo Milk Mozzarella with Roasted Red Peppers 19

Green Pea Passatina with Sautéed Shrimp 19

PEI Mussels with White Wine and Tomato Guazzetto 16

Pan Seared Sea Scallops with Blueberry Chutney and Crispy Pancetta 19

CRUDO

Local Yellow Fin Tuna Tartare with Avocado and Lime 22

Sea Scallop Crudo with Sicilian Blood Orange Sauce 19

Beef Carpaccio with Black Summer Truffle 21

                  Local Oysters 19 Half Dz

OUR PASTA

House Made Buffalo Milk Ricotta Ravioli with Umbrian Black Truffle 29

Gnocchi with Crescent Farm Duck Ragú and Pecorino di Fossa 28

Rigatoni with White Veal Bolognese and Ricotta Salata 26

House Made Agnolotti Piemontesi with Beef Brasato Sauce and Shaved Parmigiano Reggiano 28

House Made Taglierini with Little Neck Clams and Grape Tomato Confit 27

MAIN COURSE

       Veal Ossobuco Milanese with Risotto 42

 Cod Fish al Coccio with Puttanesca Sauce 29

 Grilled Yellow Fin Tuna with Calabrian Chili Sauce and Sesame Seeds 37

Grilled Lamb Chop with Apple Chutney 39

8 oz. Filet Mignon with Aromatic Butter 39

Grilled 32 oz. Fiorentina Steak for Two with Arugula, Parmigiano Reggiano & Balsamic 94

SIDES 11

Sautéed Mushrooms  |  Roasted Asparagus  |  Scalloped Potatoes 


Executive Chef
Marco Pellegrini