Tribeca

maryland style crab cake served with roasted lemon aioli.

pei mussels with sweet curry, bacon, mango, and rum with fresh coconut milk.

pan fried fresh buffalo mozzarella with roasted tomato and chopped thai basil.

duck pate wrapped with apple-wood bacon, ash ripened brie, aged cheddar, and goat cheese, served with rustic bread and fresh black mission figs.

large, organic chicken wings served with thai chile sauce and adobo sauce.

crispy fried wonton skin filled with lobster and crab, cream cheese, and scallions, served with soy reduction.

wasabi-rubbed and blackened sushi grade yellow-fin tuna served with pickled ginger and sweet soy reduction.

4 jumbo shrimp poached in lemon white wine served with horseradish cocktail sauce.

grilled bread topped with rare-beef thinly sliced, capers, parmesan cheese and chopped red onion, drizzled with balsamic glaze.

mixed greens with pear tomatoes, cucumbers, red onion, carrots, and cheese with house italian vinaigrette.

crisp hearts of romaine tossed in our classic creamy dressing with homemade croutons and parmesan cheese.

baby arugula, basil leaves, toasted pecans, parmesan cheese, and slow roasted marinated tomatoes, lemon herb vinaigrette.

chopped romaine tossed with fresh thyme croutons with warm chicken breast and home made parmesan dressing.

chopped iceberg and romaine lettuce tossed with cherry tomatoes, red onions, crispy bacon, hardboiled egg, avocado and home-made bleu cheese dressing.

field greens topped with macerated fruits and candied walnuts tossed with honey balsamic dressing.

citrus and fresh herb stuffed roast spring chicken with caramelized shallot, roast tomato and green bean salad.

chicken scaloppini coated with bread crumbs and lightly sauteed to a golden brown and topped with lemon caper butter, asparagus, and grated hard boiled egg.

chicken scaloppini coated with bread crumbs sauteed golden and topped with roast pomodoro tomato sauce and buffalo mozzarella cheese.

chicken scaloppini, artichoke hearts, tomatoes, baby spinach, goat cheese, eggplant ravioli, balsamic cabernet sauce.

spice rubbed liberty farms organic duck breast, sweet and sour mustard greens, apple potato rosti.

fall off the bone tender! served with mashed.

center-cut angus beef topped with house pate, stuffed with bleu-cheese, sun-dried tomatoes, spring onions (add bearnaise sauce 2.00).

grilled prime aged 16 oz. steak, hawaiian sea salt, belgian ale battered onion rings.

our classic slow-cooked new england pot-roast with peppers, tomatoes, onions, potatoes, carrots, and fresh thyme.

grilled marinated japanese kobe flank steak with seasoned daikon fries and served with a lemon wasabi cream sauce.

grilled filet of beef, seared organic duck breast, atlantic swordfish with forest mushroom sauce, apple gastrique, hazelnut butter.

fresh caught atlantic sea bass, grilled eggplant terrine, crispy baby zucchini chips, dill vinaigrette.

mussels, squid, salmon, scallops, shrimp and crab, tomato white wine broth, saffron aioli, garlic butter ciabatta bread.

duxbury scallops, proscuitto de parma, sage vinaigrette, lemon-caper angle hair pasta.

fresh caught haddock baked and topped with dijonnaise and butter cracker crumbs served with mashed potato and vegetable.

bone-in swordfish blackened with cajun spices, sweet and sour mustard green, creole rice.

pan-seared fresh atlantic salmon, mushroom, spinach and roasted red pepper ragout.

jumbo panama bay shrimp, maryland crab, diced tomato, basil chiffonade, meyer lemon garlic sauce served over linguine.

ground sausage, beef, ricotta, parmesan, mozzarella, fresh marinara sauce.

with sundried tomatoes and asparagus with a garlic and oil sauce.

tri-colored rotini with lobster, three cheeses and a hint of nutmeg.

sweet and spicy pork sausage, ricotta, porcini mushrooms, roast eggplant with tarragon wrapped in egg pasta.

molten chocolate center souffle served with pistachio ice cream.

molten chocolate center with dark chocolate and pistachio ice crea. (please allow 18 minutes for cooking)

triple layer chocolate ganache cake with creamy mousse and fudge frosting.

caramelized caster sugar-topped white chocolate custard with fresh berries.

short pastry base filled with a refreshing lemon cream and topped with a golden baked meringue.

a traditional ny cheesecake flavored with a hint of vanilla and topped with a raspberry puree.

short pastry base filled with chantilly cream, topped with a layer of sponge cake with blueberries, blackberries, red currants, raspberries and strawberries.

mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.

rich creamy dark chocolate mousse topped with fresh whipped cream, fresh berry coulis and english cream.

a blend of apples, raisins and spices all enveloped in a puff pastry and decorated with glazed sliced apples served with rich vanilla ice cream.

we proudly serve red barn coffee and mighty leaf teas.

mixed greens with pear tomatoes, cucumbers, red onion, carrots, and cheese with house italian vinaigrette.

crisp hearts of romaine tossed in our classic creamy dressing with homemade croutons and parmesan cheese.

chopped romaine tossed with fresh thyme croutons with warm chicken breast and home made parmesan dressing.

baby arugula, basil leaves, toasted pecans, parmesan cheese, and slow roasted marinated tomatoes, lemon herb vinaigrette.

chopped iceberg and romaine lettuce tossed with cherry tomatoes, red onions, crispy bacon, hardboiled egg, avocado and homemade bleu cheese dressing.

winter greens topped with sweet apple slices and candied walnuts, honey balsamic poppy dressing.

old-bay maryland style crab cake lightly breaded, served with roasted lemon aioli.

pei mussels with garlic, shallots, bacon, white wine and fresh cream and herbs.

deep-fried tenderloins of chicken tossed with spicy red hot sauce and served with blue cheese dressing layered in a fresh tortilla and baked.

wasabi-rubbed and blackened yellowfin tuna served with pickled ginger and sweet soy reduction.

jumbo shrimp poached in lemon white wine served with horseradish cocktail sauce.

thinly sliced beef served on grilled bread with parmesan cheese, capers, red onions and balsamic glaze.

lobster, crabmeat and cream cheese stuffed wontons served with a soy reduction.

layers of ground sausage and beef, ricotta and parmesan, mozzarella and marinara sauce.

slices of buffalo mozzarella, plum tomatoes and basil leaves drizzled with balsamic reduction, sea salt and olive oil.

cheese tortellini tossed with pesto cream, panko crumbs and goat cheese.

real lobster-chive salad mixed with home made lemon mayo served on a kaiser roll.

massachusetts day-boat scallops wrapped in proscuitto and served with toasted-sage

slow cooked baby back ribs grilled with our spicy chipotle barbeque sauce.

classic veal, beef and pork meatballs served in white gravy with loganberry compote.

shaved chicken breast with mushrooms, peppers, onions and melted american cheese.

marinated steak, roasted red peppers, arugula and cherry pepper aioli with parmesan.

grilled eggplant, red onion, red pepper, button mushrooms and herb boursin cheese.

roast pork sausage, ground beef and stewed tomato meat sauce topped with fresh mozzarella cheese.

feta, olive and spinach white pizza.

tomatoes and fresh basil topped with home-made mozzarella.

sweet and spicy italian sausage with braised red peppers in a sweet and sour tomato-vinegar sauce served over penne.

pasta stuffed with ricotta and spinach then baked in pesto parmesan sauce and topped with fresh herbs.

pan-seared chicken breast with lemon, caper and white wine set over linguini with blanched asparagus.

clams, squid, salmon, scallops, shrimp and crab cooked in a tomato wine broth set over linguini pasta.

lightly breaded chicken breast sauteed and topped with roast tomato sauce set over linguini pasta with home-made mozzarella cheese.

pan-seared chicken breast with plum tomatoes, spinach and balsamic wine reduction served over linguini.

pan-seared fresh atlantic salmon set over a mushroom, spinach and roasted red pepper ragout.

feta cheese, olives and spinach.

roast tomato, fresh basil, buffalo mozzarella.

home-made mozzarella, sliced tomatoes, drizzled port reduction and fresh basil leaves.

5 deep fried cheese raviolis served with marinara sauce.

truffle and artichoke heart puree cooked in a crock with roasted garlic and cream cheese, served with fresh grilled ciabatta bread.

mixed greens with pear tomatoes, cucumbers, red onion, carrots, and cheese with house italian vinaigrette.

crisp hearts of romaine tossed in our classic creamy dressing with homemade croutons and parmesan cheese.

baby arugula, basil leaves, toasted pecans, parmesan cheese, and slow roasted marinated tomatoes, lemon herb vinaigrette.

chopped iceberg and romaine lettuce tossed with cherry tomatoes, red onions, hardboiled egg, avocado and home-made bleu cheese dressing.

winter greens topped with sweet apple slices and candied walnuts, honey balsamic poppy dressing.

roast tomatoes, baby spinach, caramelized onions, and balsamic wine sauce over chive raviolis topped with goat cheese.

truffle and potato filled perogi tossed and baked in a roasted red pepper cream with asparagus.

pasta stuffed with ricotta, baked in pesto cream topped with bread-crumbs.

home-made chive crepe filled with vegetable veloute and boursin cheese.