Upstares at Varalli

served over frisee and marinated heirloom tomatoes, black-olive citrus aioli

avocado, sesame, cumin potato wafers, soy-lime dressing

braised fennel, chickpea puree, preserved lemon and verde sauce

tomato carpaccio, arugula, red onion, cucumber and pesto finished with balsamic syrup

sweet roasted stuffed with braised short ribs and mascarpone cheese with wild mushrooms

filled with shrimp and spinach with thai braised bok choy and a sweet and sour chutney

grilled and served with italian white beans, sauteed broccoli rabe, garlic and extra virgin olive oil

with roasted corn and tomato relish, baby arugula and a whole-grain mustard tartar sauce

ask for daily selections. minimum order half-dozen fresh shucked clams littlenecks by the half dozen

aged provolone and confit of garlic; plum tomato and mozzarella; boursin and roasted peppers; gorgonzola salsa

young greens with an assortment of seasonal vegetables, balsamic and herb vinaigrette

blend of romaine, and filet of anchovy, focaccio croutons

arugula and mixed greens with roasted pine nuts, seasonal berries, red onion, gorgonzola, orange poppy dressing

caramelized pecans, berries, belgian endive, boston bibb and wild blueberry stilton cheese with a shallot balsamic vinaigrette

minestra del giorno. priced accordingly.

sauteed spinach, exotic mushrooms, lemon-chive sauce

mediterranean style with fennel, tomato, celery, yukon potatoes, lemon and agrumato oil

with a blue crab and wild mushroom risotto, finished with an arugula vinaigrette

clams, mussels, jumbo scallops, calamari and crab in a tomato garlic broth served on linguini

with oven-dried tomatoes, on a crab, sweet corn and pancetta saute, finished with an aged balsamic reduction

mixed baby greens, arugula, tomatoes, julienne vegetables, jumbo shrimp, colossal crab meat, avocado, pine nuts, hearts of palm, red onion, fresh berries and a citrus chive vinaigrette

with lemon, capers, shallots, deglazed with bourbon. (also available all'arrabbiata "angry lobster" spicy tomato broth over linguini), when available.

pepper encrusted, pan-seared and served with sauteed spinach, and a red onion marmellata and a sweet roasted garlic reduction

porcini dusted, creamy goat cheese and rosemary polenta, apple chicken sausage and sauteed italian greens with a barolo wine sauce

sliced duck breast, baby greens, goat cheese, grilled bell peppers, sweet golden raisins and balsamic vinaigrette

lightly breaded, pan fried and served with an arugula, red onion and tomato salad, salsa verde and balsamic reduction

marinated in pesto and served with sauteed spinach, roasted potatoes and a gorgonzola and tomato fondue

sweet and sour black mission fig sauce, pommery mashed potatoes and sauteed spinach

chef's daily creation.

shrimp, scallops, crab, baby clams and mussels with tomatoes, saffron and fresh herbs

ham, pancetta, and sweet sausage polpette, in a sage, creamy egg and parmesan cheese sauce.

proscuitto and brown sage butter

filled with lobster and mascarpone cheese, in a mushroom tomato, herb cream sauce

jumbo shrimp and colossal crab meat sauteed with herbs, sun-dried tomatoes, shallots, garlic and whit wine, finished with goat cheese and baby arugula

baby clams, calamari, tomatoes, leeks, baby artichokes with white wine, garlic and extra virgin olive oil

tossed with tomato, mozzarella and basil finished with parmesan cheese and extra virgin olive oil