Soup du Jour      7 

Bruschetta      8 

Chef’s Cheese Plate      15

Baby Arugula Salad     12

Dressed with a Blood Orange Vinaigrette, served with Seared Manchego Cheese & Garnished with Pistachios

Bibb Lettuce Salad     9

Tossed With Goat Cheese, Toasted Candied Almonds and a  Sherry Vinaigrette

Roasted Beet Salad    14 

 With Mesclun Greens, Grilled Croutons & a Garlic Cream Dressing

Add Pickled Shrimp to Any Salad       5

Steamed Mussels        13

With White Wine & Calabrese Sofrito, Mint and Grilled Garlic Bread

Beef Carpaccio        13

Served with Arugula, Lemon Oil, Fried Capers, Sea Salt, Shaved Pecorino and Crostini

Grilled Calamari       12

Tossed with Olive Oil, Lemon, Espelette & Basil

Merguez Sausage      12

House Made Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki, Harrisa & Flat Bread

Grilled Duck Breast       12

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

Meze Platter      13

Hummus, Baba Ganoush, Cucumber, Feta & Pepperoncini served with House Made Grilled Flat Bread


Fettuccine Carbonara   19

Tossed with Pancetta, Peas, Roasted Garlic, Egg  & Parmesan Cheese    

Gnocchi    20 

House Made Pasta Pillows tossed with Oyster Mushrooms in a Parmesan Broth with Truffle Oil

Add Grilled Chicken or Shrimp to Either Pasta Dish    4

Add a Fried Egg        2.50

Tagliatelle Bolognese    20   

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

Local Shrimp     20

Seared & served over Mascarpone Polenta with Tomatoes, Chorizo, Capers & Peppers

Catch of the Day

A Fresh Selection prepared the Chef’s Way

Crispy Sea Bass      28

Whole Fish, deboned & flash fried, serve with Roasted Cauliflower & Butterbeans,

with a Leek & Pancetta Vinaigrette

Bouillabaisse       27

Stew of Shrimp, Scallops, Mussels & Fish tossed with Saffron, Garlic, Tomatoes & Wine over Orzo

Trout      24

Sauteed and served with a Potato and Leek Gratin and a Tarragon Butter 

 Scallops      28

Served over a Brussel Sprout Risotto with a Calvados Butter

Chef's Choice of Steak   

Grilled & Served with Confit Fingerling Potatoes, Grilled French Beans &  Foie Gras Butter

Lamb Osso Bucco    26

Wine Braised & Served with Carrots, Butternut Squash, Parsnips & Potatoes

Veal Scaloppini       27

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

SIDES       7  

Vegetable du Jour  ~  French Green Beans  ~  Brussel Sprout Risotto

Mascarpone Polenta      ~       Potato & Leek Gratin



Lemon Tart      8 

With Lavender Whipped Cream 

Boca Negra      8 

Dark Chocolate Torte with a Strawberry Rhubarb Sauce

Tiramisu     8

Layers of Lady Fingers, Mascarpone , Cocoa, & Hazelnut

Seasonal Panna Cotta     7

With Candied Pancetta

Ricotta Cheesecake      8

In an Almond Crust topped with Preserved Walnuts

Cheese Plate        15