Lunch Menu

Small Plates

Pan Seared Shrimp served on Roasted Peppers with Garlic, Anchovy and Olive Oil with Fried Capers 12

Sea Scallops served over Sautéed Artichokes and Braised Black Lentils with a Rich Tomato Sauce 10

Beef Rolls Stuffed with Portobello Mushroom and Caramelized Red Onion served with Soft Polenta and Gorgonzola Sauce 10

Potato, Thyme and Sweet Onion Torte served with a Sautee of Mixed Local Wild Mushrooms and a Cilantro Puree 7

Baby Octopus Salami with oven-dried Cherry Tomatoes, Roasted Garlic, Red Potato and Arrugola Pesto 8

Entrée Salads

Mixed Baby Field Greens with Tomato, Cucumber and Radishes served with a Roasted Shallot Vinaigrette 10

Endive and Cress Salad with Roasted Shrimp, Avocado, Crispy Bacon and Candied Pecans dressed with a Vanilla Vinaigrette 14

Frisee and Shaved Fennel Salad dressed with a Basil-Grapefruit Vinaigrette with Goat Cheese, Pistachios and Dried Apricot 12

Bibb Lettuce with Pan Seared Salmon, Tomato, Haricot Verts, Potato and Nicoise Olives, dressed with a Tarragon Vinaigrette 14

Arrugola with Gorgonzola, Beef Tenderloin, Roasted Golden Beets and Pine Nuts with a Lemon and Black Pepper Vinaigrette 14

Spinach Salad with Breast of Chicken, Diced Mango and Montasio Cheese, dressed with a Duck Bacon Vinaigrette 13

Panini

Focaccia filled with Seared Flank Steak, Fontina Cheese, Sautéed Shiitake Mushrooms and a Garlic Aioli 11

Focaccia filled with Roasted Portobello Mushroom, Sautéed Red Onion and Goat Cheese 9

Focaccia filled with Pulled Chicken, Basil Pesto, Roasted Potatoes and Mozzarella 10

Ciabatta filled with Roasted Peppers, Pulled Braised Lamb Shank and Arrugola 11

Ciabatta filled with Turkey, Mixed Greens, Honey Mustard and Montasio Cheese 10

Pasta

Fresh Hand-cut Spaghetti with a Sauce of Pancetta, Onion and Crushed Tomatoes topped with Parmesan Cheese 14

Penne Pasta with a Creamy Gorgonzola Sauce with Pistachios and Parma Prosciutto 15

House-made Black Pepper Tagliatelle with Sweet Garlic, Olive Oil, Red Pepper Flakes and Seared Scallops 15

Squid Ink Capellini with Baby Clams, White Wine, Garlic and Oven-dried Tomatoes 15

Spinach Fettuccine with Crushed Tomatoes, Roasted Eggplant, Smoked Mozzarella and Marjoram 12

Tomato Taglierini with Sautéed Rapini, Black Olives, Garlic, Olive Oil and Pecorino Romano Cheese 14

Handmade Potato Gnocchi tossed with Basil and Toasted Walnut Pesto topped with Sautéed Shrimp and Roasted Pepper 15

Entrees

Chicken Breast cooked Milanese Style served with Potatoes Roasted with Black Olives and Sautéed Spinach 15

House-made Sausage selection of Wild Boar with Currants and Marsala, Veal with Parmesan and Sage and Chicken with Chanterelles and Truffle, served with Braised Cannellini Beans with Tomato and Zucchine 15

Petite Filet of Beef Tenderloin served on Polenta with Salsify and Bacon, Sautéed Haricot Verts and a Red Onion Caramel Sauce 21

Pan Seared Filet of Grouper served with Roasted Fennel, Fingerling Potatoes and Tomato Filets, dressed with Rosemary Oil 18

Roasted Salmon Filet with Rapini Sautéed with Pancetta, Red Bliss Potatoes and a Roasted Garlic Orange Sauce 16