Calabrian chili aioli, fried lemons.
Cherry tomatoes, shaved fennel, fernet broth, grilled focaccia.
Chef's choice.
Escarole, white beans, spicy aioli.
Wild mushrooms, sage, Asiago.
Rosemary, truffle oil, black truffle, Parmesan aioli, Grana Padano cheese.
Eggplant antipasto, extra virgin olive oil, crostinis.
Chef's selection of assorted meats and cheeses.
Grilled focaccia bread, marinated tomatoes, fresh basil, and red onion.
Fried crispy calamari, cherry vinegar peppers, and horseradish aioli.
Ripened tomatoes, fresh Mozzarella cheese, roasted peppers, Kalamata olives, and balsamic vinaigrette.
Oven toasted Foccacia bread, thyme butter, fresh garlic, and Parmesan cheese.
Stewed in basil, slow-roasted tomatoes, white wine, garlic and butter.
Baby gem, chicory, Asiago crisp, herb croutons.
Mixed greens, ricotta salata, cured olives, grape tomato, artichokes, roasted peppers.
Mixed field greens, grape tomato, agrodolce onions, balsamic vinaigrette.
Roasted beets, goat cheese, apples, pepita seeds.
Bosc pears, Gorgonzola, toasted sunflower seeds, lemon vinaigrette.
Vermont goat cheese, caramelized shallots, crispy pancetta, sherry vinaigrette.
Assorted Italian cured meats and cheeses over a bed of field greens.
Sweet pear, Gorgonzola cheese, pecan citrus vinaigrette.
Crisp Romaine hearts, housemade Caesar dressing, lemon-rosemary croutons, and grilled marinated chicken breast.
Balsamic vinaigrette, sweet and sour onions.
Baby field greens, sweet and sour red onions, cherry tomatoes and balsamic vinaigrette.
Marinated grilled chicken over a bed of field greens.
Grilled chicken, garlic spinach, provolone cheese.
Grilled chicken, sun dried tomato, fresh mozzarella.
Prosciutto di Parma, fresh mozzarella and sun dried tomatoes.
Cured meats, provolone, mixed greens, agrodolce onions, tomatoes.
Oven-roasted portobello mushrooms, roasted red peppers, fresh Mozzarella, and basil pesto.
Marinated grilled zucchini, tomatoes, red peppers, and imported Provolone cheese.
Grilled beefsteak tomatoes, fresh Mozzarella, and basil.
Grilled chicken, roasted red peppers, imported Provolone cheese, and Dijon honey mustard sauce.
Basil pesto, roasted peppers, olive, tapenade.
Grilled eggplant, tomato, mozzarella, roasted peppers, portobello, salsa verde.
Plum tomato, melted mozzarella cheese, basil.
Chicken cutlet, Asiago, prosciutto, calabrian chili aioli, arugula.
Free-range chicken, rosemary roasted potatoes, sauteed vegetables, chicken jus.
Prosciutto di Parma, fresh mozzarella, wild mushrooms, Marsala jus, sage.
Pan-seared chicken breast, capers, lemon, roasted potatoes, seasonal vegetables.
Pan roasted Faroe Island, sauteed vegetables, salsa verde.
Grilled rib-eye, bitter green salad, white truffle vinaigrette, mushroom demi-glace.
Tomato ragu, rigatoni, basil.
Chicken, shrimp, broccoli, sun dried tomato, penne.
Chicken, sun dried tomato, broccoli, garlic butter wine sauce.
Marinara, basil, grated cheese.
Proscuitto, wild mushrooms, pappardelle.
Wild mushroom, thyme cream, grated cheese.
Caramelized onions, capers, spicy plum tomato, penne.
Fresh fusilli, shaved Parmesan cheese.
Pan-seared chicken, roasted red peppers, caramelized onions and plum tomato sauce on a bed of penne pasta.
A breaded breast of chicken topped with Mozzarella cheese and marinara sauce over a bed of penne.
Sauteed chicken and broccoli in an oil and garlic or cream sauce.
House-made fettuccine, sauteed chicken, broccoli and sun-dried tomatoes in a garlic, butter, white wine sauce.
Butternut squash, brown butter crispy sage.
Plum tomato ragu, basil, shaved Parmesan.
Fresh clams, house-made linguine, red or white sauce.
P.E.I. mussels, Kalamata olives and capers in a spicy marinara sauce over house-made spaghetti.
Housemade meatballs, marinara sauce, and fresh basil.
House-made pesto sauce and roasted cherry tomatoes tossed with penne pasta.
Ricotta-basil stuffed ravioli with wild mushrooms and thyme in a cream sauce.
Sauteed shrimp and broccoli in an oil and garlic or cream sauce.
Ricotta-basil stuffed a tortilla with an array of seasonal vegetables in a garlic, butter and white wine sauce.
Breaded veal cutlet topped with Mozzarella cheese and marinara sauce over a bed of penne.
Green peas, white truffle butter, shaved cheese.
Marinated olives.
Serves 2. Chef's selection of meats and cheeses.
Calabrian chili aioli, fried lemons.
Oven-roasted, fontina, basil.
Escarole, white beans, spicy aioli.
Chef's choice changes daily.
Cherry tomatoes, shaved fennel, fernet broth, grilled focaccia.
Wild mushrooms, sage, Asiago.
Rosemary, truffle oil, black truffle Parmesan aioli, Grana Padano cheese.
Eggplant antipasto, extra virgin olive oil, crostinis.
Baby gem, escarole, Asiago crisp, herb croutons.
Mixed field greens, cherry tomato, agrodolce onions, balsamic vinaigrette.
Bosc pears, Gorgonzola, toasted, sunflower seeds, lemon vinaigrette.
Vermont goat cheese, caramelized shallots, crispy pancetta, sherry vinaigrette.
Roasted beets, goat cheese, apples, pepita seeds.
Free-range chicken, rosemary roasted potatoes, sauteed vegetables, chicken jus.
Prosciutto di Parma, fresh mozzarella, wild mushrooms, Marsala jus, sage.
Pan roasted Faroe Island, sauteed vegetables, salsa verde.
Grilled rib- eye, bitter green salad, white truffle vinaigrette, mushroom demi-glace.
Braised short rib, shaved Grana Padano, fusilli.
Changes daily, ask server.
Little neck clams, white wine garlic sauce.
Plum tomato ragu, basil, shaved Grana Padano.
Roasted eggplant, plum tomato, rigatoni, mint.
Wild mushrooms, white truffle oil, burro fuso.
Roasted butternut squash, sage, Grana Padano cheese.
Stuffed chicken breast with prosciutto di Parma and Fontina cheese, served with cast iron seared vegetables and bistro potatoes.
Marinated Angus sirloin tips with mixed baby field greens and hand-cut fries.
Fish of the night. Changes daily.
