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Dinner

​Chef's Suggestions 11/30

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Tomato and Fennel Bisque

8.75

Roasted Pumpkin Soup, Pomegranate Coulis

8.75

Meatball and Barley Soup, Parmesan and Basil Oil

9.75

Salmon and Zucchini Quiche

9.75

Big Bowl Steamed Mussels

Lemon, Garlic and Basil 18.50

Buffalo Burrata, Spinach, Frisee Salad,

 Roasted Walnuts, Strawberries and Chardonnay Vinaigrette 16.50

Main Courses   

Faroe Islands Salmon, Mustard Glaze

Forbidden Rice 35.50

Grilled Boneless Pork Chop

Potato Croquet and Granny Smith Apple Sauce 28.50

Boneless Short Ribs

Cipollini Onions, Mushrooms and Egg noodles 28.50

Tukey Pot Pie

Pearl Onions, Baby Carrots, peas and Mushrooms 19.50

Sirloin and vegetable Fry Rice

Onions, Peppers, Shimeji Mushrooms and Boch Choy 24.50

Linguini Beef and Porcini Bolognese

22.50

Freshly Made Potato Gnocchi

Roasted Squash, Wild Mushrooms and Spinach 25.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.50

Penne

Black Olives, Feta, Spinach, Tomatoes, Garlic and Rosemary Olive Oil 22.50

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