little neck clams baked with shiitake mushrooms & bell pepper, finished with brandy
prosciutto di parma with melon
spicy tuna tartar with seaweed & avocado
pan seared jumbo shrimp with toasted corn & avocado salad, citrus dressing
crab cakes with homemade tartar sauce, baby mustard greens with dijon vinaigrette & mustard seeds
duck & fig sausage over french lentils
charred over fresh chickpea puree
grilled baby artichoke & goat cheese tart with pistachio-arugula pesto
penne with onion, tomato & pancetta
hand cut pappardelle bolognese
whole wheat penne with roasted beets, gorgonzola & walnuts
linguine with clams
angel hair pasta with shrimp & fresh tomato sauce
with braised cherry tomato, roasted garlic & basil, finished with parmigiano cheese
pasta & bean soup
toasted barley & shiitake mushroom soup
san marzano tomato & herb soup
mixed baby field greens
caesar salad
radicchio with golden raisins, toasted almonds & garlic-anchovy vinaigrette
goat cheese & roasted beets with horseradish & crispy shallots
veal scallopine over fennel hash
veal shank with risotto milanese
double center cut grilled veal chop with vegetables
breaded veal chop milanese topped with mixed greens, minced fior di latte cheese & tomato
prime NY strip steak with roasted red baby potato & braised cipollini
seared filet mignon with wild mushrooms & red wine reduction
roasted free-range half chicken with green beans, celery root & rosemary sauce
lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage
slow cooked arctic char with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad
pan roasted over organic vegetable quinoa
grilled jumbo shrimp with chef's dipping sauce & vegetables
rack of lamb with red cabbage-feta-date salad, roasted garlic & herbs