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Thinly sliced halibut cheeks, basil oil, tomato couli, lemon and sea salt
Mediterranean red shrimp, lightly marinated in buttermilk, citrus, evoo, and dill
Yellowfin tuna tartare with toasted pine nuts, Balfour Farm egg yolk, capers, fennel pollen, lemon, evoo, and sea salt
Topped with tomato, capers, olives and anchovy
Topped with Prosciutto di Parma
Mussels steamed in pinot grigio, lardo, olive oil, garlic, parsley and lemon served with crostini
Lightly fried sage focaccia served with Prosciutto di Parma and burrata
Italian farm board umbriaco cheese, wild boar salami, coppa, sopressata, nocino with sangiovese wine, salami di tartufo and guancale
Mixed farm salad greens and chicories, shaved Pecorino, dressed with evoo, rosemary, and balsamic vinegar
Roasted beet salad with Gorgonzola dolce, arugula and dressed with lemon, evoo and sea salt
Handkerchief pasta folded with award winning Basil Pesto
Mediterranean red shrimp, lightly marinated in buttermilk, citrus, evoo and dill
Yellowfin tuna tartare with toasted pine nuts, Balfour Farm egg yolk, capers, fennel pollen, lemon, evoo, and sea salt
Potato Gnocchi with mediterranean red shrimp, fresh tomato and basil
Whole dorade royale cooked in parchment paper, zucchini, tomato, parsley, white wine, evoo and taggiasche olive
Thinly sliced Swordfish with wild black morel mushrooms, evoo, white wine, garlic and parsley
Pan seared sliced rib eye steak, rolled in fresh herbs, served with broccoli rabe and fingerling potatoes
Genovese milk fritters
Handmade traditional cannoli