APPETIZERS
Spring Vegetable and Snipped Herb Salad basil sherry vinaigrette
Hearts of Romaine sourdough croutons, shaved reggianio and Caesar dressing
Heirloom Tomato Salad english cucumbers, kalamata olives, red onions, imported feta cheese and red wine vinaigrette
Yellowfin Tuna and Baby Arugula cucumber and sesame
Fresh Mozzarella beefsteak tomato, frontoia olive oil and basil
Hamachi Tartar
trout caviar, basil and toasted pignolis
Seared Sea Scallops rock shrimp and tomato jam
Jumbo Lump Crab Cake marinated cucumbers and caper remoulade sauce
House Made Cavatelli Pasta sautéed mushroom and tomato parmesan sauce
ENTREES
Simply Salmon sautéed spinach, colombino extra virgin olive oil
Daurade Royale roasted baby eggplant, artichoke puree and sauce gribiche
Whole Grilled Branzino broccoli rabe and lemon oregano sauce
Sautéed Dover Sole haricot vert and grain mustard sauce
Freebird Chicken under a brick farro, roasted tomatoes and arugula
Double Cut Berkshire Pork Chop sunchokes,confit pearl onions and pickled peach
Grilled Filet of Beef creamed spinach and red wine sauce
Pan Seared Colorado Rack of Lamb creamed spinach and lamb jus
Vegetables
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Au Gratinee |
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Sautéed Spinach |
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Mashed Potatoes |
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Sautéed Haricot Vert |
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Hand Cut Steak Fries |
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Broccoli Rabe |
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Warm New Potatoes |
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Creamed Spinach |
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GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF SIX OR MORE
DINNER IS SERVED MONDAY - FRIDAY 5:30 PM - 9:30 PM
SATURDAY - SUNDAY 6:00 PM - 9:30 PM
Executive Chef Anthony
Walton and Staff
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