our menu

With portobello, peppers, goat cheese, basil oil

With russet potatoes, leeks, spinach, cheddar

With leeks, garlic, and herbs in sambuca broth

Soup of the day

With roasted potato, asparagus, baby carrots, and grain mustard cream sauce

With calamari, red onions, plum tomatoes, kalamata olives, tossed with garlic oil and herbs

Fresh ground veal and pork with vegetables tossed with penne pasta

Over farro with leeks, sautéed greens, baby zucchini, drizzled with chili oil

Over mixed greens with dill red potato salad, finished with mint oil

Risotto of the day

Parma prosciutto, fresh mozzarella, plum tomato and basil oil, served with pasta salad

Panini of the day

Grilled flatbread pizza of the day

Served with Soup or Salad

With balsamic vinaigrette and tomatoes

With homemade Caesar dressing and croutons*

With hard ricotta, crisp pancetta, toasted pine nuts, extra virgin olive oil and balsamic glaze

With baby shrimp, tossed with beets, shaved fennel, farro finished with blood orange dressing

With leeks, chorizo, capers in an herbed tomato white wine sauce with garlic crostini

Over soft herbed polenta, roasted mushroom, red onions, celery root, Madeira reduction and roasted chestnuts

In red lentils with leeks, pancetta, baby arugula and sherry cream, finished with chive oil

Herbed russet potato, eggplant, roasted peppers, goat cheese topped with micro greens and balsamic glaze

Filled with mozzarella, prosciutto served with tomato cream sauce

Soup of the day

With balsamic vinaigrette and tasty tom tomatoes

With homemade Caesar dressing and crouton sticks*

Tossed with roasted portobello, smoked bacon, pinenuts, and oven-roasted tomatoes dressed with sherry vinegar and extra virgin olive oil

With baby shrimp, tossed with beets, shaved fennel, farro finished with blood orange dressing

Boursin risotto with leeks, roasted acorn squash, asparagus, finished with natural reduction

Brie garlic mashed with broccoli rabe, roasted mushrooms, cippolini, finished with red wine reduction

With sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce

With fettucine, porcini, sun dried tomatoes, leeks, Tuscan kale, finished with marsala wine sauce

Over white bean ragu with purple top turnips, shallots, baby carrots, spinach, finished with a natural reduction

Wild rice, pomegranate, roasted Brussels sprouts, olive tapenade finished with dill oil

Roasted Yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, fried scallion, finished with mint oil

Over Israeli cous cous, with harissa, pearl onion, baby zucchini, baby bok choy, finished with basil oil

Over black pepper linguine with leeks, sugar snap peas, grape tomatoes, in a saffron cream sauce

Tossed with roasted butternut squash, vidalia onions, parsnips and spinach in a walnut sage cream topped with gorgonzola

Boursin risotto with leeks, roasted acorn squash, asparagus, finished with natural reduction

With sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce

Roasted Yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, fried scallion, finished with mint oil

Tossed with roasted butternut squash, Vidalia onions, parsnips and spinachin a walnut sage cream topped with gorgonzola

With balsamic glaze and tom tomatoes

Soup of the day

See server for options

With rock shrimp and basil cream

With grilled chicken and tomato sauce

With calamari, diced plum tomato, red onion, and olives in garlic oil, and fresh herb*

With chorizo and roasted mushrooms in a garlic cream sauce

Frisee, apple, thyme golden raisin compote, cider port glaze & brioche toast

Baby spinach, red onion, dried apricots, toasted pistachio, balsamic glaze & herbed crostini

Pancetta, goat cheese, vine tomatoes & Balsamic vinaigrette

Mussels, baby shrimp, finished with dill oil

Alsace, FR

Arroyo Seco, CA

Tuscany, IT

Parsley & caper pesto, baby arugula, shaved fennel, carrot, red onions, blood orange dressing

Brioche toast, compote of dried fruit, micro greens, cider glaze

Cous cous, porcini, sundried tomato, Tuscan kale, Madeira sauce

Crab meat, chili oil

Walnut, gorgonzola, grilled prosciutto, port glaze

White bean ragu, roasted vegetables, balsamic reduction

Garlic mashed potatoes with truffle oil, roasted mushrooms, shallots, broccoli rabe, red wine demi-glace

Saffron faro, sautéed greens, Brussel sprouts, baby carrots, basil oil

Butternut risotto with roasted chestnuts, pancetta, haricots verts, brandy wine sauce

Chef's selection