SALADS & STARTERS

Soup du Jour      7

Bruschetta      8

Chef’s Cheese Plate      15

Bibb Lettuce Salad     8

With Gorgonzola Cheese, Almonds, Rosemary & Sherry Vinaigrette

Beet Salad     11

Served with Chevre and Chervil

Baby Arugula Salad

Served with Seared Halloumi Cheese, Dressed with a Blood Orange Vinaigrette & Garnished with Pistachios

Krispy Kale Salad   11

Roasted Kale and Mushrooms served with Pancetta and a Lemon Garlic Vimaigrette

Tuna Crudo     12

Ahi Tuna tossed with Tomatoes, Cucumber, Pickled Fennel, Croutons, & a Tomato Ginger Vinaigrette

Prince Edward Island Mussels      11

Sauteed with Chorizo, Pequillo Pepper, Parsley & a Sherry Broth

Grilled Calamari      10

Tossed with Olive Oil, Lemon, Espelette & Basil

Merguez Sausage     10

Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki & Harrisa

Sweetbreads       11

Fried and served over Cauliflower Puree, with Brussel Leaves & an Armini Cherry Agro Dolce

Grilled Duck Breast       12

Rubbed with Sumac & Served with Medjool Dates, Madeira Onions & Pomegranate Jus

Meze Platter      12

Hummus, Cucumber Salad, Baba Ganoush, an Assortment of Spanish Olives & Housemade Grilled Flatbread

ENTREES

Gnudi Gorgonzola  18

House Made & Tossed with Spinach in a Gorgonzola Cream topped with Balsamic Reduction and Hazelnuts

Tagliatelle Bolognese     17

House Made Ribbon Pasta in a Traditional Pork, Veal, & Beef Ragu topped with Parmesan

Penne Parmigiano     19

Tossed with Garlic & Parmigiano Reggiano with a Choice of Grilled Shrimp or Chicken

Local Shrimp       19

Seared & Served with Chorizo, Tomatoes, Shallots, Garlic, & Basil over Mascarpone Polenta

Catch of the Day

A Fresh Selection prepared the Chef’s Way

Crispy Sea Bass      28

Whole Fish deboned, Lightly Fried, & Served over a Salad of Eggplant, Tomatoes, Onions & Golden Raisins 

Cacciucco      25

Tuscan Stew of Shrimp, Mussels, Scallops, & Fish tossed with Oregano, Red Pepper, Garlic, Tomatoes, & Wine 

Cobia      25

Seared & Served over Smashed Fingerling Potatoes with Winter Greens and a Lemon Mushroom Sauce 

Scallops      26

Seared and served with a Succotash of Peas, Peppers, & Corn with a Charred Tomato Gravy

Roasted Lamb    26

Served over Butternut Squash Puree topped with Pea Tendrils and a Lamb Jus

Rib-Eye Steak     28

12 Oz. Cut, Grilled & Served with a Garlic & Pancetta Sauce, Fingerlings, & Seasonal Vegetable

Veal Scaloppini     26

Sautéed in a White Wine Sauce with Garlic, Oregano, Shallots, Tomatoes & Picholine Olives over Polenta

SIDES  ~  7

Braised Eggplant with Garlic & Oregano    ~    Polenta

Succotash of Peas, Peppers & Corn    ~    Seasonal Vegetable