Soup du Jour      7


Bruschetta      8


Chef’s Cheese Plate      15


Baby Arugula Salad     11

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


Bibb Lettuce Salad     9

Tossed With Goat Cheese, Toasted Almonds and a  Sherry Vinaigrette


Roasted Golden Beet Salad    13

Served with Mesclun Greens, Ricotta Salata, & a Pickled Onion Dressing

With Pickled Shrimp       18


Steamed Mussels        13

With White Wine Butter, Pancetta, Cannellini & Grilled Garlic Bread


Tuna Tartare     13

Served with Cucumbers, Preserved Lemon Tahini Dressing, Sesame Seeds, Basil, 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      12

Hummus, Baba Ganoush, Cucumber, Feta & Pepperoncini served with Housemade Grilled FlatBread 





Fettuccine Carbonara   18

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


Gnocchi Verde  18

House Made Pasta Pillows tossed with Oyster Mushrooms

in a Parmesan Brodo topped with Truffle Oil and Pecorino

Add Grilled Chicken or Shrimp to Either Pasta Dish    4

Add a Fried Egg        2.50


Tagliatelle Bolognese   18    

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 with a Butterbean & Pancetta Ragu and a Fennel Basil Salad


Bouillabaisse       25

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


Snapper      26

Pan Roasted and served with a Tarragon Garlic Citrus Sauce, Creamed Leeks & Fingerling Potatoes 


Lobster Risotto      27

Served with Leeks, Arugula Walnut Pesto, and Pecorino


Chef's Choice of Steak    

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


Lamb Osso Bucco    26

With Butternut Squash Puree, Peppery Greens and a Fig Demi


Veal Scaloppini       26

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

SIDES        7

Vegetable du Jour  ~  French Green Beans  ~  Cider Roasted Brussel Sprouts

Mascarpone Polenta      ~     Butterbean Ragu 




AppleTart     8

With Lavendar Whipped Cream

Boca Negra      8

Dark Chocolate Torte with a Strawberry Rhubarb Sauce

Tiramisu     8

Layers of Lady Fingers, Mascarpone , Cocoa, & Hazelnut, 

Salted Caramel Panna Cotta     7

With Candied Pancetta

Ricotta Cheesecake      8

In an Almond Crust topped with Preserved Walnuts

Cheese Plate        15

Served with Dried Fruit, Honey and Nuts