Shrimp marinated in homemade harissa hot pepper sauce and sauteed with garlic and olive oil, finished with butter and lemon and served with slow dough crusty baguette.

Diver scallop wrapped in prosciutto, grilled and served over swiss chard polenta with mushroom and white wine sauce.

Grilled radicchio leaves stuffed with mozzarella, roasted sweet pepper, and prosciutto, drizzled with a touch of balsamic vinegar.

Spicy lamb meatballs with green lentil stew.

Chicken thigh braised with sweet peppers and onions served over swiss chard polenta.

Grilled skewered chicken breast and zucchini with homemade green goddess dipping sauce.

Grilled homemade chicken sausage over frisee and arugula.

Eggplant rolls stuffed with mozzarella, ricotta, and basil, baked with tomato cream sauce and parmigiano.

Fondu of fontina val daosta flavored with truffle oil, served with grilled vegetables and baguette.

Little fried baguette and mozzarella sandwiches with anchovy caper sauce.

Egg poached in ratatouille roast eggplant and zucchini with onions, peppers, tomato, basil, topped with shaved parmigiano reggiano.

Cured meat and sausage plate.

Cheese plategorgonzola, pecorino toscano, parmigiano reggiano and fontina.

Slow dough artisanal baguette and homemade focaccia.

Cup of hearty vegetable and bean soup.

Soup of the season.

House salad of mixed greens, cherry tomatoes, olives and fennel.

Mixed greens, roast beets, sauteed goat cheese coated in toasted hazelnuts.

Mixed greens topped with grilled chicken sausage.

Entree salad of mixed greens, roast turkey breast, gruyere, pickled carrots, marinated mushrooms & artichokes, tomatoes, olives topped with crostini.

Wide noodles with garlic and oil, cherry tomatoes, basil and mozzarella.

Ravioli stuffed with swiss chard, ricotta and goat cheese in sage butter.

Porcini potato gnocchi in gorgonzola cream and mushroom sauce.

Fresh noodles in a rich meat sauce.

Served with parmesan cream sauce, tomato sauce or tomato sauce or tomato cream sauce.

Served with Parmesan cream sauce, tomato sauce or tomato sauce or tomato cream sauce.

Served with Parmesan cream sauce, tomato sauce or tomato sauce or tomato cream sauce.

Thin noodles in a Parmesan cream sauce with sauteed vegetable medley and chicken.

Baked pasta with a five cheese and cream sauce with cauliflower.

Sauce of shrimp, sundried tomato pesto, cherry tomatoes and arugula.

Sauce of broccoli rabe, garlic and olive oil and spicy lamb meatballs.

Marinated bone in skin on chicken breast pan roasted in butter with sage.

Grilled chicken breast stuffed with prosciutto, mozzarella, tomato, basil and garlic; basil butter sauce.

Pork loin chop coated in seasoned breadcrumbs, sauteed in butter and topped with frisee, fennel and olives.

Slow roasted berkshire pork butt aggressively seasoned with fennel, rosemary, garlic, and pepper and served over cannellini beans stewed with tomato, garlic, extra virgin olive oil and sage.

Spicy marinated shrimp marinated sauteed with garlic and olive oil.

Grilled rainbow trout seasoned with rosemary and lemon.

Grilled marinated hanger steak.

Roast berkshire pork on ciabatta.

Mozzarella, gruyere and cambozola drizzled with truffle oil on ciabatta.

Marinated pulled chicken and gruyere.

Mozzarella, prosciutto, basil pesto and tomato.

Spicy shrimp salad in toasted baguette.

Savory goat cheese and onion tart.

Sauteed with garlic, anchovies and olive oil.

Sauteed vegetable medley.

Brussel sprouts sauteed with pancetta, garlic and extra virgin olive oil.

Cannellini beans stewed with tomato, garlic and sage.

Roast potatoes and onions with tomatoes, thyme and rosemary.

Lemon tart.

Cream and yogurt gelatin pudding flavored with vanilla, cinnamon and lemon zest.

Rich chocolate hazelnut mousse.

Italian ice cream and sorbet.

Shaved espresso ice with whipped cream.