3 Italian cheeses, seasonal fruit and crostini.

Fresh New England littleneck clams steamed with brown butter, capers and lemon topped with bread crumbs.

Seared porcini dusted sea scallops over brown butter and roasted garlic puree with a roasted beet and almond salad topped with a pan sauce.

Fresh organic mixed baby field greens, dressed with apples and candied pecans in an herb-shallot vinaigrette and shaved aged gouda.

Spicy shrimp in cream sauce with seared polenta.

Grandmother's own homemade bread stuffed with prosciutto, rosemary ham, salami, mozzarella, parmesan and roasted bell peppers.

Butter lettuce and arugula dressed in a truffled vinaigrette with roasted trumpet mushrooms, seasonal fruit and hazelnuts.

Local seasonal tomatoes with house-made mozzarella topped with a balsamic reduction, olive oil and black pepper.

Made fresh daily.

Petite seared filet over mascarpone risotto and sauteed shaved brussels sprouts with pancetta served with a red currant pan sauce.

Seared duck breast over duck confit pan-fried ravioli dressed in a black pepper fig sauce garnished with fresh mint.

Italian style roasted marinated beef served wet or dry with sweet or hot peppers and parmesan chips. Chicago style.

Homemade meatballs with veal, pork and beef over tagliatelle tossed in marinara sauce topped with grated Parmesan.

Confit of king trumpet mushroom confit and local seasonal vegetables tossed with capellini pasta over fresh heirloom tomatoes finished with an herbed spinach oil. Vegan.

Garlic molasses marinated lamb chops served with herb-roasted new potatoes, sauteed green beans and a goat cheese panna cotta.

House-made ravioli filled with portabella and crimini mushrooms with ricotta and herbs tossed in a marsala cream sauce with sweet peas, cherry tomatoes and green onions.