Our Menu

Rotating imported and domestic meats and cheeses. Served with crackers and delicious local accompaniments

Baked polenta with mushrooms, bell peppers and fresh mozzarella cheese. Topped with smoked speck.

Fried calamari and veggies tossed with sea salt and fresh leeks.

House made rolled eggplant stuffed with ricotta and goat cheese in a fresh sun-dried tomato sauce.

Pan seared sea scallops served over red beet sauce. Topped with microgreen salad.

Shaved fennel, walnuts, and goat cheese, with a truffle lemon olive oil.

Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.

Baby arugula tossed with grapefruit segments, strawberries, toasted almonds and feta cheese. Tossed in a grapefruit vinaigrette.

Grilled romaine lettuce, topped with gorgonzola cheese and crispy pancetta. Finished with balsamic reduction and extra virgin olive oil.

Squid ink linguine with clams, bay scallops, green onion, red bell pepper and baby arugula in a saffron white wine sauce.

Potato dumplings with porcini mushrooms, butternut squash and asparagus. In a brandy cream sauce

House made saffron ravioli filled with chicken, Italian pancetta, vegetables, red chili flake, and ricotta cheese. Mushroom and marsala sauce.

Linguine pasta, wild caught shrimp, cherry tomatoes, mushrooms, organic arugula, in a spicy white wine sauce.

Arborio rice sauteéd with fresh strawberries, fresh mint, lime, and gorgonzola in a light apple cider.

House-made spinach Fettucine pasta, with our meat ragú sauce. Topped with ricotta Salata

Zucchini “pappardelle”, mini heirloom tomatoes, green peas, basil, and green onions in a garlic oil.

Homemade ravioli filled with roasted pumpkin and ricotta cheese. Sauteed with sage and nutmeg in a brown butter sauce.

Poached halibut and mussels with mini heirloom tomatoes, capers, radishes, basil and green onion. Served in a fish broth

Veal scaloppini layered with sage and prociutto di parma, sauteéd in a shallot and brandy sauce.

Grilled beef tenderloin served over slices of red apple, oregano and shallots. Topped with black currant reduction and truffle oil.

Roasted chicken breast rolled with prosciutto di parma, mozzarella cheese and basil. Served with brandy sauce and asparagus

Pan-seared New Zealand lamb chops marinated in a spicy balsamic sauce, accompanied with caramelized cippolini onions.