Entrees

Pasta

  • BURRATA RAVIOLI | 22

    roasted mushrooms, spinach and basil velutata
  • VEGETABLE RISOTTO | 23

    parsley and basil pesto, autumn greens
  • SCALLOP & SHRIMP RISOTTO | 25

    diver scallops, shrimp, white truffle oil
  • PUMPKIN MALTIGLIATE | 20

    braised cabbage, kale, sage, rosemary, squash puree
  • SHORT RIB RAVIOLI | 23

    parsnip puree, horseradish, broccoli
  • SUNDAY GRAVY | 25

    pork belly, meatballs, sausage tomato sauce, ricotta, penne
  • SWEET POTATO GNOCCHI | 24

    lobster, apple, brandy, basil, hazelnuts
  • ORECCHIETTE | 20

    yellow tomato sauce, broccoli, Manchego
  • TORTELLONI MIGNON | 21

    tenderloin, tomato cream sauce
  • LAMB GNOCCHI | 22

    Chianti braised lamb, house made ricotta
  • RAVIOLI DI ZUCCA | 20

    roasted Butternut squash and gorgonzola puree, walnuts, brown butter sage sauce
  • LASAGNA | 21

    beef, béchamel, house made mozzarella

Fish & Meat

  • FILET MIGNON | 34

    wild mushrooms, Swiss chard, truffle jus
  • VEAL CHOP | 32

    bone in chop, arugula, cauliflower puree, broccoli, horseradish vinaigrette
  • SAGE CHICKEN | 21

    roasted root vegetables, maple jus
  • MUSCOVY DUCK BREAST | 29

    smoked potato gnocchi, Swiss chard, hazelnuts, port jus
  • PAN SEARED SALMON | 24

    heirloom carrots, mustard, dill, creme fraiche
  • RED SNAPPER | 26

    parsnip, tatsoi, salmoriglio salad, violet mustard
Since
1979