Deep fried squid rings, served with aioli.

Served with crostini and a variety of accompaniments.

Soppressata and finocciona salami served with provolne, marinated mushrooms and olives.

Risotto balls stuffed with mozzarella, breaded and deep fried, served with a tomato-basil sauce.

French goat cheese rolled in sesame seeds and baked?served on greens tossed in a walnut vinaigrette.

Crab cakes served with a roasted red pepper sauce.

Smoked salmon slices with a salad of shaved fennel and apples with toasted fennel seeds?tossed with a lemon vinaigrette.

Mushroom caps with a stuffing of sausage, garlic and sweet pepper?baked with Parmesan cheese.

Sauteed shrimp in olive oil and garlic with pancetta and capers served on a celery root puree.

In a puff pastry shell with shallots, garlic, white wine, chives, butter and a hint of pernod.

Cheese filled tortellini baked with prosciutto, cream, parmesan and freshly grated nutmeg.

Grilled portabella mushroom marinated in a red wine balsamic vinaigrette with shallots, garlic, sage, and rosemary, served with a roquefort vinaigrette.

Earle bread toasted, drizzled with olive oil, rubbed with garlic and topped with tapenade, fresh mozzarella and blistered cherry tomatoes.

Breaded eggplant topped with pesto, mozzarella and parmesan served on a tomato basil sauce.

Traditional French onion soup enhanced with shallots and chives, topped with gruyere and finished under the broiler.

A hearty white bean soup simmered with pork, vegetables, and pasta?with parmesan.

Cucumber, onion, tomatoes, tuscan-style bread, olive oil and vinegar, with basil, capers and anchovies.

Romaine, bibb, chicory, radicchio and tomato wedges.

A Mediterranean combination of fresh vegetables, tuna, tomatoes, hard-boiled egg, anchovies and olives.

Romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

Romaine tossed with a dressing of olive oil, egg, garlic, anchovies and parmesan.

Red and golden beets, chopped pecans, goat cheese and arugula with thyme and dijon vinaigrette.

Boneless duck breasts sauteed medium rare?pan sauced with applejack brandy, cider, apples and brown sugar?with rum plumped raisins?served with potato turnip puree.

Grilled Prime Delmonico steak served with potatoes.

Sauteed with mushrooms and garlic, pan-sauced with sherry and cream. Served with rice.

Deglazed with Madeira and pan-sauced with cream and Roquefort, topped with walnuts and pine nuts. Served with potatoes.

Cross-cut sections of beef tenderloin rolled in coarsely ground black peppe sauteed and served in a brandy sauce garnished with wild mushroom served with potatoes.

Veal scallopini lightly breaded and sautéed with garlic and mushrooms?deglazed with marsala and finished with cream served with orzo.

Lightly breaded chicken breasts sautéed with prosciutto pan sauced with white wine, lemon and sage served with orzo.

Fresh fillet of whitefish coated with ground hazelnuts and breadcrumbs, sauteed and sauced with a chive beurre blanc on a bed of sautéed spinach. Served with potatoes.

Fresh fillet of salmon grilled with shrimp on sautéed spinach?in a white wine, shallot and lemon sauce?with fresh tarragon and chives..served with potatoes.

(Not available 2/14-2/16). Lamb chops sauteed?served in a port wine and tarragon sauce?served with a turnip-potato puree.

Fresh fillet of salmon rubbed with dijon mustard in puff pastry with a mushroom duxelle?served with a tarragon-cream sauce.

Acorn squash stuffed with a melange of vegetables roasted with fresh sage and a hint of honey, then tossed with quinoa and couscous.

Not available 2/14-2/16. Slices of pork tenderloin rubbed with rosemary and grilled?with butternut squash, roasted shallots and pancetta?finished with maple syrup dijon enhanced demi-glace?served with wild rice.

Linguine tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers, olive oil and Romano cheese.

Tube shaped pasta tossed with sautéed chicken in a sweet pepper tomato sauce with kalamata olives and basil?with romano cheese.

Linguine tossed with sauteed shrimp, sun dried tomato strips and pesto?with parmesan and romano cheese.

Linguine tossed with roasted peppers, eggplant, garlic, kalamata olives, tomatoes, basil and olive oil?sprinkled with romano cheese and breadcrumbs.