Restaurant

Homemade lamb meatballs with ricotta cheese, braised in a rich tomato ragu.

Light tomato sauce sauteed with roasted garlic and white wine sauce.

Seared Ahi tuna with garden salad, fingerling potatoes, olives, cherry tomatoes, green beans, and hard-boiled egg.

With crispy cherry peppers and paprika aioli or marinara.

Red pepper hummus, babaganoush, and tzatziki served with pita bread and olives

Baked eggplant layered with mozzarella, ricotta, parmigiana, beefsteak tomatoes, and fresh basil with a balsamic glaze and a light, creamy tomato sauce.

Served with fingerling potatoes, cherry tomatoes, pearl onions, roasted peppers, olives, and fried leeks

Brioche bread toast with cheese.

Ask about our daily special soup.

Baby field greens with cherry tomatoes and cucumbers.

Roasted corn, fried shallots, roasted pepper, croutons, pecorino, and creamy Caesar.

Arugula, beefsteak tomatoes, cucumber, red onion, olive, capers, and croutons served with an olive oil and red wine vinaigrette.

Roasted marinated beets with endive, radicchio, arugula, goat cheese, walnuts, mint, and white balsamic glaze.

Sliced heirloom tomato, fresh mozzarella, roasted peppers, basil, sliced red onions and balsamic glaze.

Bone-in chicken with roasted mushrooms and vegetables in a red wine sauce over mashed potatoes.

Egg battered chicken with lemon, white wine sauce, served with roasted potatoes and sautéed vegetables.

Grilled with garlic, lemon zest, oregano, topped with a tomato-olive-capers relish, and served with risotto and sautéed spinach.

Long Island duck breast, black Thai rice, brunoise vegetables, cherry sauce.

Grilled 5oz. Petit Lettuce mignon with 3 grilled jumbo shrimp served with mashed potatoes, sautéed spinach, fried shallots, and bordelaise sauce

Grilled asparagus, roasted fingerling potatoes, and bordelaise sauce.

Sea scallops with sautéed spinach, tomato concasse, roasted mushrooms, and served with a beurre blanc sauce

Pan-seared let with sautéed tri-color cauliower over a caponata and romesco sauce.

Grilled with roasted fngerling potatoes, sautéed spinach, cherry tomatoes, and a creamy, white grain mustard sauce.

Clams, mussels, shrimp, and calamari in a rich, spicy tomato shellfish broth served with linguini.

Creamy orzo pasta with yellow squash, zucchini, carrots, and sautéed wild mushrooms.