little neck clams baked with shiitake mushrooms & bell peppers, finished with brandy

prosciutto di parma with melon

pan-seared jumbo shrimp with toasted corn & avocado salad, citrus dressing

crab cakes with homemade tartar sauce, baby mustard greens, dijon vinaigrette & mustard seeds

duck & fig sausage over french lentils

spanish octopus charred over fresh chickpea puree

grilled baby artichoke & goat cheese tart, pistachio-arugula pesto

penne with onion, tomato & pancetta

hand cut pappardelle with 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 parmigiana

pasta & bean soup, with pancetta

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 scaloppine over fennel hash

veal shank with risotto milanese

bone-in veal chop, pounded with tomato, fior di latte & parmigiana

prime NY strip steak with roasted baby red potato & braised cipollini

seared filet mignon with spinach-potato galette, green peppercorn sauce

rack of lamb with red cabbage-feta-date salad, roasted garlic & herbs

roasted free-range 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 medium with chickpea cake, homemade dill sauce, topped with spiraled cucumber & cherry tomato salad

pan-roasted over organic vegetable quinoa

grilled jumbo shrimp with chef's dipping sauce & vegetables