Entrees

Pasta

  • RICOTTA RAVIOLI | 21

    roasted zucchini, tomato, zucchini blossoms, mint
  • VEGETABLE RISOTTO | 23

    parsley and basil pesto, English peas
  • SCALLOP & SHRIMP RISOTTO | 25

    diver scallops, shrimp, white truffle oil
  • LOBSTER TAGLIERINI | 25

    butter poached lobster, squid ink pasta, tomato, brandy
  • PORCINI SPAGHETTI | 22

    corn with cream sauce, garlic, thyme, tomato
  • EGGPLANT AGNOLOTTI | 22

    tomato, basil, Parmiggiano frico
  • SUNDAY GRAVY | 25

    pork ribs, meatballs, sausage braised in tomato with Penne
  • BIRKSHIRE PORK & SWEET POTATO GNOCCHI | 20

    basil butter
  • 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, b├ęchamel, 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
  • HONEY BUTTER CHICKEN | 21

    wild mushrooms, parsnip & celery root puree, scallions
  • MUSCOVY DUCK BREAST | 29

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

    beets, fennel, citrus vinaigrette
  • RED SNAPPER | 25

    carrot puree, white asparagus, cherry tomatoes, caper vinaigrette
Since
1979