Chef's Suggestions

Lunch

4/15/26

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Cucumber Gazpacho

Chili Oil and Sea Salt 8.75

Tuscan White Bean Soup 8.75                                                       

Brick Oven Polenta

Wild Mushroom Ragout 12.75

 

Main Courses

Sautéed Flounder, Garlic Herb Crust

Watercress, Frisee and Endive Salad 28.50

Fish and Shellfish Cakes

Mix Green Salad and Spicy Pepper Remoulade 24.50

Big Bowl Steamed Mussels

Coconut Curry Broth and Herb, Garlic Crostini 22.50

Prosciutto de Parma

 Frisse, Watercress, Parmesan Reggiano, Granny Smith Apple and Chardonnay Vinaigrette 22.50

Barbeque Pork Tacos

Grilled Flour Tortilla, Napa Cabage Slaw Pico de Gallo 17.50

Chicken Pot Pie

Pearl Onions, Mushrooms, Carrots and Peas 19.50

Lasagna,

Beef and Porcini Bolognese, Goat Cheese and Poblano 22.50

Vegetable Fried Rice

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 18.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil 22.20

Sweet Sausage Pizza: Broccoli Rabe, Tomato Sauce and Mozzarella 22.50

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