with mascarpone, fruit, and organic maple syrup

the legend lives on, possibly the best pancakes you'll ever have

Baked Eggplant – Stuffed with mushrooms, garlic, onions, celery, and homemade Stracciatella cheese, served with tomato sauce and balsamic reduction.

Beets Salad – Served with roasted beets, roasted cherry tomatoes, toasted pistachio, pieces of ciabatta bread and burrata cheese over a bed of baby arugula.

Lentil & Spinach Soup – served with celery, carrots, onions, potatoes, and fresh spinach

on a croissant with roasted potatoes

baby spinach leaves and crumbled feta folded gently in three eggs with a side salad

Black angus hanger steak with soft scrambled eggs and a side salad

poached eggs with a rich peperonata sauce over ciabatta crostini, served with greens and potatoes

Cheese and Spinach Ravioli – served with sautéed mixed mushrooms and asparagus in a garlic, onion, and fresh tomato sauce topped with Grana Padano cheese

Baked Branzino – served with sautéed spinach & kale topped with melted Fontina cheese and slices of fresh tomatoes

Spaghetti Misto di Mare – served with mussels, clams, shrimp, calamari in a spicy tomato and white wine sauce

Grilled Ribeye – Served with a chickpea avocado salad and roasted potatoes.

a trio of earthy mushrooms in a light shallot reduction over fresh fettuccine

Pineapple Cake – homemade vanilla cake with pineapple frosting, garnished with mixed berries and Açai powder

avocado and chickpea mash with Maldon sea salt flakes and Calabrian chili

served medium rare, with a bed of our farm greens with whipped balsamic

a tall bed of baby spinach with smoked pancetta lardons, crisp roasted potatoes, lightly dressed and topped with an aged balsamic reduction

roasted pumpkin caramelized until sweet, with shiitake mushroom slivers, feta crumbles, pignoli nuts, and a honey balsamic dressing over baby spinach

simple, beautiful field greens with cherry tomatoes and a creamy whipped balsamic dressing

A bed of baby spinach tossed with crispy potatoes and pancetta, drizzled with a balsamic reduction

with baby red russian kale, spicy walnuts, radishes, and our basil buttermilk dressing

fennel, string beans, black olives, red and yellow bell peppers, and crumbled gorgonzola, with extra virgin olive oil and fresh lemon

chopped hearts of romaine tossed in a classic anchovy based dressing, served with baked parmesan crisps and a hard boiled egg

mesclun greens and halved cherry tomatoes tossed with a whipped balsamic dressing

a tall bed of baby spinach with smoked pancetta lardons, crisp roasted potatoes, lightly dressed and topped with an aged balsamic reduction

baby kale with shaved radishes, spicy walnuts and basil buttermilk dressing, drizzled with acacia

roasted pumpkin caramelized until slightly sweet, with shitake mushroom, feta, pignoli nuts, and a light honey balsamic over young spinach leaves

imported burrata ball with marinated cherry tomatoes and house pesto

juicy fresh mussels in our spicy tomato basil broth

whole cloves roasted until sweet and spread over ciabatta

served with a velvety dip of lemon and extra virgin olive oil

Grilled Portobello, zucchini, & squash medallions topped with chickpea puree and fresh mozz di bufala

the italian classic. prepared with fresh garden veggies and the patience of your nonna

broad noodles coated with a juicy lamb ragu, kept light with ricotta and baby spinach (Please note - this sauce contains gluten)

bitter greens, garlic, pepperoncino in a seductive broth

Flat ribbon pasta cut in house just for our famous Bolognese sauce. Vegan Style sauce is available upon request for an additional charge.

red & yellow vine tomatoes with melted fresh mozzarella

spaghetti tossed with prosciutto and fresh spinach in garlic, onions and extra virgin olive oil

vodka, cream, tomato, parmigiano and a little bite of spice

our classic slow cooked tomato sauce and molto TLC

Fresh ravioli with hearty filling of ricotta and cannellini beans, served in a tomato-cream sauce.

fettuccine with a trio of earthy portobello, shiitake, and cremini mushrooms in a light shallot reduction sauce

in a yellow and red vine tomato sauce with chunks of homemade mozzarella and fresh basil

prosciutto and wilted spinach tossed through spaghetti with garlic and oil

with vodka, light cream, fresh tomato, and just the perfect bite of spice

seared on the grill with mixed farm salad and roasted potatoes

citrus marinated chicken paillard, grilled with sage and served under a bed of fresh arugula and chopped plum tomatoes

we’ll cook your filet on the rare side so you can bring it to temperature at home. served with oven roasted tomatoes

baked squares of polenta with house meatballs and tomato sauce

portobello mushroom caps, sliced avocado, red onion, tomato and melted provolone, served on Italian ciabatta with a side salad

citrus marinated chicken breast, arugula, tomato, and basil mayonnaise, served on Italian ciabatta with a side salad

imported prosciutto and house made mozzarella with basil and tomato on homemade focaccia, served on Italian ciabatta with a side salad

imported Italian tuna (it makes all the difference!) special spices, thin sliced jalapeno, and tomato, served on Italian ciabatta with a side salad

Sautéed with garlic.

Sautéed seasonal greens

Made with beef, pork, cheese and breadcrumbs.

Sauteed

Single serving of sliced bread.

Single serving of grated cheese.

Made with Impossible Beef

Velvety Frangelico (hazelnut liqueur) chocolate mousse with raspberries and whipped cream.

feather light white cake with a rich coconut flake frosting garnished with berries and mint

layers of madeleines soaked in Lavazza espresso married to mascarpone and organic cocoa powder