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 sweet corn & avocado salad in citrus dressing
crab cakes with homemade tartar sauce, baby mustard greens in a 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 and chives, finished with parmigiano cheese
pasta and bean soup
toasted barley & shiitake mushroom soup
san marzano tomato & herb soup
caesar salad
mixed baby field greens
radicchio with golden raisins, toasted almonds & garlic-anchovy vainigrette
goat cheese & roasted beets with horseradish & crispy shallots
veal scaloppine over fennel hash
sliced filet mignon with fresh herbs, olive oil & vegetables
prime NY strip with crushed potato & cipollini
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 shrimp with chef's dipping sauce & vegetables