APPETIZERS

Garlic Shrimp – lemon, parsley, peperoncino 12

Crab Cake – radicchio slaw, saffron aioli 11

Crispy Fried Calamari – roasted garlic aioli, spicy pomodoro sauce 8

Peroni Steamed Mussels – chives, crostini, cream 9

Salumi and Cheese – traditional garnishes 14

Scallops and Potato Gnocchi – roasted cauliflower 12

Buffalo Mozzarella – roasted tomatoes, basil pesto, crostini 11


SOUPS AND SALADS

Soup of the day – chef’s seasonal selection 7

Cauliflower soup – crispy croutons, farmhouse pecorino 7

Mixed Greens – cucumber, sherry vinaigrette 6

Classic Caesar – romaine, parmesan, anchovies, croutons 7

Roasted Beet Salad – apples, blue cheese, arugula, pistachio vinaigrette 8

Fennel & Pistachio Chopped Salad- dried cranberries, blue cheese, balsamic 9


MAIN COURSES

Balsamic Glazed Beef Short Ribs – mashed potato, cipollini onion, baby arugula 25

Filet Mignon –roasted potatoes, creamed spinach, red wine sauce 29

Crispy Skin Chicken Breast – sunchoke puree, celery root, tangerine 20

Veal Osso Buco- goat cheese polenta, baby fennel, red wine jus 28

Branzino- chickpeas, eggplant, piquillo peppers, olive tapenade 24

Pan Roasted Salmon – fingerling potatoes, warm mustard vinaigrette 23

Spaghetti Carbonara – crispy pancetta, black pepper 18

Hand Made Ravioli- chef’s selection 18

Penne Arrabiatta- sweet shrimp, basil, spicy pink sauce 21

Winter Vegetable Risotto- root vegetables, arugula, meyer lemon 19


SIDES

Broccoli Rabe 5

Creamy Polenta 5

Mashed Potatoes 5

Truffled Macaroni and Cheese 6

Sauteed Spinach 5

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