Butcher block of imported air dried and cured meats, paired with parmigiano and candied walnuts.

Raw yellow fin tuna, lemon basil pesto, saba, watercress, potato waffle.

Smoked semi boneless quail over a summer succotash of sweet corn, fava beans, zucchini, cherry tomato, finished with a molasses reduction.

Calamari sauteed in a smoked tomato broth with fresh arugula, finished with white truffle oil.

Prince edward island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream.

Calamari sautéed in a smoked tomato broth with fresh arugula, finished with white truffle oil.

Prince edward island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream.

Mixed field greens with tomato and red onion in our house vinaigrette.

Raw salad of carrots, brussels sprout, pickled onion, arugula, sharp provolone and golden raisins, sherry vinaigrette.

Chopped kale, currant, grated pecorino and toasted sunflower seed salad with extra virgin olive oil.

Hearts of romaine, classically dressed, with shaved parmigiano, croutons and white anchovies.

Mixed field greens with tomato and red onion in our house vinaigrette.

Raw salad of carrots, brussels sprout, pickled onion, arugula, sharp provolone and golden raisins, sherry vinaigrette.

Chop salad of radicchio, endive and romaine with bartlett pear and pecans in a buttermilk gorgonzola dressing.

Chopped kale, currant, grated pecorino and toasted sunflower seed salad with extra virgin olive oil.

Hearts of romaine, classically dressed, with shaved parmigiano, croutons and white anchovies.

Heirloom cherry tomato salad, sea salt, fresh basil, olio verde and chick pea panissa.

Fresh escarole sauteed with cannellini beans, garlic and extra virgin olive oil.

Chicken breast, caciocavallo, heirloom tomato and arugula sandwich, salsa verde.

House blend Angus and kobe burger topped with caramelized onion, fontina cheese and a fried egg on house made brioche.

Slice of deboned suckling pig, stuffed with pork loin and house made sausage, grilled scamorza and veal glace sandwich.

Eggplant, mint, roasted tomato, green onion, liuzzi straciatella cheese, watercress and balsamic reduction, sandwich.

Rigatoni tossed with hot and sweet crumbled sausage and sweet green peas in a tomato sauce, finished with a touch of cream and parmigiano.

Wide ribbons of pasta tossed in a garlic and oil with fresh peaches, prosciutto, scallion, liuzzi straciatella cheese and balsamic reduction.

"Priest choker" pasta tossed in a garlic and oil with fava beans, roasted red peppers, caramelized onions, scallions and zucchini finished with an olio santo.

Ribbons of pasta with cockles, PEI mussels, shrimp and scallops in a garlic and oil, fresh ginger and cherry tomatoes.

Rigatoni tossed with hot and sweet crumbled sausage and sweet green peas in a tomato sauce, finished with a touch of cream and parmigiano.

Cheese filled tortellini tossed in an arugula and basil pesto, caciocavallo, pancetta, and toasted pine nuts.

Porcini dusted lamb saddle, grilled finished with a veal glace and served with a fava and roasted pepper sauteed.

Calves liver, sauteed with caramelized onions and drizzled with a balsamic reduction.

Smoked paprika rubbed salmon served with an orange, fregola, watercress and peppadew salad.

Parmigiano and bread crumb encrusted breast of free range chicken, topped with a fresh mozzarella, arugula, tomato and red onion salad.

Calves liver, sauteed with caramelized onions and drizzled with a balsamic reduction.