Mixed greens, sliced cucumber and plum tomato tossed in a red wine vinaigrette served w/ fresh crostini

Red and green romaine w/ marinated white anchovies and toasted croutons

Potato, leek and white asparagus soup with pancetta and fresh crabmeat

Prince edward island mussels simmered in white wine, mustard, garlic and herbs

Warm potato and wild mushroom lasagna topped w/ imported cheese, finished w/ a balsamic glaze

Changing presentations of the Chef's slection of seafood and vegetables

Hand cut basil pasta tossed in a traditional sauce of ground veal, pancetta and red wine, topped w/ fresh mozzarella

Fresh rigatoni pasta tossed w/ slowly braised wild boar and a sweet and sour tomato ragu

Linguini tossed w/ select market clams, pancetta, finished w/ a lemon white wine garlic broth

Grilled marinated salmon served over an heirloom tomato corn and arugula salad, finished w/ basil oil

Steamed east coast halibut served over a lemon and fava bean risotto topped w/ a mizuna green and shaved fennel salad

Crispy statler chicken breast marinated in preserved lemon and parsley w/ roasted asparagus, fennel and fingerling potatoes

Pan seared rhubarb glazed center cut pork chop w/ grilled vidalia onions, fingerling potatoes, savoy cabbage, beets and zucchini

Pan seared rhubarb glazed center cut pork chop w/ grilled vidalia onions, fingerling potatoes, savoy cabbage, beets and zucchini