APPETIZERS

Goat Cheese Ravioli with Tomato & Basil with or without Pancetta 14.

Rock Shrimp Risotto with Olive Oil Poached Tomatoes, Sauce Americaine & Basil 14.

Cauliflower Custard with Butter poached Lobster, Leeks & Trumpet Mushrooms 18.

Grilled Octopus & Glazed Berkshire Pork Belly with White Beans, Arugula & Tomato 16.

Truffled Omelet Souffle with Sauce Mousseline 17.

Pappardelle with Lamb Bolognese & Ricotta Salata 15.

HOUSE CURED & SMOKED

Salmon Gravlax with Chickpea Pancake Caviar &

Mustard Oil 16.

House Smoked Sturgeon with Frisee, Lardons, & Poached Egg 17.

Corned Beef Tongue with Pickled Peppers, Mustard & Rye Toast 13.

House Smoked Duck Brest with Crispy Egg &

Bitter Greens 15.

SALADS

Endive & Roquefort in a Creamy Mustard Vinaigrette 13

Mixed Greens with

Herbed Red Wine-Parmesan Vinaigrette 13.

Roasted & Marinated Beet Salad with Chevre, Toasted Hazelnuts & Shaved Fennel 12.

ENTREES

FISH

Roasted Eden Brook Trout with

Brussels Sprouts & Sauce Bearnaise 29.

Lightly Smoked Salmon with New Potato Salad, Fried Clams, Celery, & Sauce Gribiche 28.

Sumac Crusted Tuna with a White Bean Puree & an Olive-Red Pepper Compote 34.

Pan Roasted Red Grouper with Root Vegetable Puree, Bacon, Walnuts & Balsamic Vinegar 32

POULTRY & GAME

Grilled Free Range Chicken with Mashed Potatoes & Roasted Garlic Jus 28.

Roasted Rabbit with Garlic Cappellini, Roasted Trumpet Royal Mushrooms, Creamed Pearl Onions & Natural Jus 28.

Pan Roasted California Squab with Duck Liver Risotto 36.

BRAISED & ROASTED MEAT

Braised Pork Shank with Kale, Linguica & White Bean Ragout 32.

Roasted Leg of Lamb with Rosemary-Garlic Sausage, Lamb Bacon & Lentils 36.

Stewed Honeycomb Tripe with Red Wine, Pancetta & Onions 26.

Braised Beef Short Rib with Horseradish Speatzle, Swiss Chard, Glazed Beets & Crispy Shallots 37.

Simply Grilled
Grilled Tuna 32.

Free Range Chicken 24.
Double Rib Pork Chop 29.
14 oz. New York Strip Steak 36.
Grilled Salmon 25.

Sides
Sautéed Spinach 9.

Creamed Spinach 10.
Braised Savoy Cabbage 8.
Haricots Vert 9.
Polenta 8.
Mashed Potatoes 9.
Broccoli Rabe 9

Chef / Owner: Thomas Valenti

20% discretionary gratuity will be added to  parties of 6 or more.