Small Plates

hearts of palm with mesclun greens, golden pear tomatoes laced with cider tarragon vinaigrette 7

arugula with strawberries, candied pecans, goat cheese dressed with honey balsamic  9

 hearts of romaine, focaccia croutons, housemade caesar 8

seared beef carpaccio with lemon parmigiano aioli 14

seared sea scallops with spicy orange gastrique and jicama confit 12

cashew crusted goat cheese with crostini and frisee 9

fried calamari over arugula with cherry peppers and lemon butter 11

daily soup 6

french onion soup with a crusty baguette, gruyere and swiss cheese baked golden brown 7

daily tuscan style flatbread 15

Crudo Platter

seasonal vegetables, marinated olives, sliced prosciutto di San Daniele,soppresata and parmigiano reggiano            Small  14  Medium  22  Large  28

Big Plates

pan seared salmon with shredded phyllo over wilted savoy cabbage with shallots, pancetta and chablis reduction 31

grilled swordfish with roasted artichoke hearts,spinach risotto and orange tarragon  butter 33

seared seas scallops over sweet corn risotto with pancetta laced red pepper aioli 33

slow-roasted rotisserie chicken with veloute and potato gnocchi in chevre sage cream 25

applewood bacon wrapped filet mignon with swiss chard, truffled polenta and cabernet demi 38

dry rubbed rotisserie porl lion with warm apricot fig compote over charred belgain endive 29

new zealand rack of lamb with lentil, feta salad and curried yogurt 36

grilled certified angus ny strip with gorgonzola, roasted potatoes,asparagus and zinfandel demi-glace 38

veal tenderloin wrapped in prosciutto roasted with shitake, sage, and cabernet red wine over risotto milanese 38

pan roasted halibut with broccoli rabe and capers over papparadelle pasta in white wine lemon sauce 33

penne with housemade bolognese 23

Lighter Fare

petite filet with oven roasted red potato, sauteed swiss chard laced with demi glace    29

arugula salad with citrus grilled salmon, kalamata olives oven orasted tomatoes artichkes and fresh mozzarella, balsamic reduction 22

portabello napoleon with vegetable layers, goat cheese, arugula and romesco sauce accented with carrot frills 22

fritatta with pancetta, scallions and garlic topped with smoked salmon and chevre 21

Sides

grilled asparagus with  poached egg and parmesan cheese 7

sweet potato au gratin with fontina 5

parmesan risotto with sweet oven roasted corn 6

,mixed wax and green bean salad with roasted red peppers and citrus vinaigrette 5

Wines by the Ounce                                                                             

White                                                                                                         5 oz.         10 oz

vivo private label chardonnay                                                                        8             16

gyser peak sauv blanc, california '08                                                              7             14

buehler chardonnay, russian river valley '07                                                   9             18

Red

vivo private label american red (blend of syrah, cabernet & merlot)              9             18

clos du bois "reserve" cabernet sauvignon alexandar valley '04                    11            22

tintara shiraz, australia '04                                                                            10            20

 

 

20% gratuity will be added for parties of 6 or more - thoroughly cooking meats, eggs, shellfish and poultry will reduce the risk of food bourne illness.