Frisee, arugula, field greens, lemon, extra virgin olive oil.
Baby arugula, parmigiano, grape tomatoes, balsamic, extra virgin olive oil.
Burrata, heirloom tomatoes, pignoles, balsamicand EVOO.
Crisp romaine, focaccia croutons, creamy garlic anchovy dressing.
Roasted baby beets, Belgian endive, frisee, herb creme fraiche, pistachio, blood orange vinaigrette.
Cured meats, cheeses, housemade garnishes (for 2).
White beans, vino bianco, garlic, crostini.
Hot cherry peppers, lemon-pepper remoulade.
Fried eggplant layers, ricotta, garlicky tomatoes.
Homemade meatballs, pomodoro sauce.
Guanciale, lightly caramelized onion, garlic, pomodoro.
Potato gnocchi with pomodoro sauce.
Linguine, clams, grape tomato, white wine, brandy, parsley.
Pan-fried in butter and lemon sauce, served with mashed potatoes and green beans.
Pan-seared sea bass, cauliflower, mustard greens, capers, sultanas, parsley, lemon, pine nuts.
Pan-seared sea scallops, grape tomato, broccolini, fresh herbs, mascarpone.
Carrot puree, broccolini, crispy Brussels, pomegranate, pistachio, fresh herbs.
Grilled lamb chops, fingerling potatoes, spinach, grilled peach and basil pesto.
Grilled swordfish, lemon caper sauce, fingerling potatoes, spinach and Brussel sprouts.
Hand crushed tomatoes, linguine, basil.
Half chicken served boneless, mashed potatoes, brandy-maple cream.
Scallops, shrimp, clams, mussels, lobster, roasted tomato broth.
Shrimp, mussels, clams, calamari, and scallops tossed with linguini in a spicy tomato broth.
Served over Italian couscous with fresh vegetables.