~ FIRST ~
soup du jour
5.00
chop salad
creamy blue cheese dressing,
sunflower seeds, pickled spring onions
7.50
fresh mozzerella and roasted red pepper salad
arugula, balsamic, evoo
7.50
apple and shaved parmesan salad
organic greens, citrus vinaigrette
7.75
composed cheese plate
toasted nuts, fruit 9.00
spinach and artichoke dip
8.00
mussels
white wine, shallot
8.00
~ PASTA / GRAINS ~
herby polenta cake
sautéed spring vegetables, sauce romesco
8.00 / 15.00
penne pasta roasted chicken
mushrooms, spinach, chèvre-white wine sauce
9.00 / 16.00
linguine and mussels puttanesca
9.00 / 16.00
~ ENTREES ~
mint rubbed lamb chops
yukon potato champ, parsley-mustard sauce
24.00
north atlantic salmon
farro, arugula, tangerine sauce
19.00
veal osso bucco
asparagus and risotto, jus
25.00
beef tenderloin fillet
fingerling potatoes, grilled asparagus,
demi glace and horseradish
25.00
chicken al mattone
sweet carrot puree, roasted shallots, sauce romesco
17.00
braised pork shoulder
tomatillo salsa verde, black beans and rice,
grilled scallions
18.00