Our Menu

Tuna tartare, crispy rice.

Prosciutto, ricotta, pepperoni, capocollo, rucola.

Dressed filet mignon, roasted beef marrow bone, and plantain chips.

Basil/pesto infused burrata, hot honey, and arugula.

Chilled shrimp, crab, lobster.

Meat & cheeses.

Romaine, chickpea, salami, sopressata, Dijon vinaigrette.

Tomato, cucumber, red onion, olive, and feta over a romaine leaf, lemon vinaigrette.

Arugula, mozzarella, cherry tomato, garlic crouton, balsamic red wine, EVOO.

Shaved romaine, crumbled croutons, parmesan cloud.

Arugula, shaved carrots, goat cheese, candied walnuts, champagne raisins, and Asian vinaigrette.

Pan-seared, jumbo lump crab meat.

Charred peppers, fresh lemon juice, shaved grana.

Light cream sauce, arugula over roasted red pepper "cutlet".

Gorgonzola cheese, fried calamari.

Port wine reduction over a sweet baked potato.

Skewered steak over beef tallow toast.

Mozzarella, ricotta, pecorino & asiago stuffed Italian purses.

Shrimp, clam, mussel, and calamari over charred romaine leaf.

Claw and knuckle meat, bisque-style sauce.

Shrimp, clam, mussel, calamari, spicy marinara sauce.

Clams, white wine, garlic, EVOO.

Carbonara, amatriciana, cacio e pepe blend.

Slow-braised lamb in a rational blanco ragu.

Peas, onions, butter, garlic, and oil.

Layers of short rib and ricotta bèchamel, port wine reduction.

Ground veal, touch of sage cream.

Egg, cheese, guancale, black pepper.

Veal, beef, pork blend.

Basil pesto, Calabrian chili pepper.

Veal shank and ricotta stuffed with peas, cabernet reduction.

Fancy ass chicken, porcini champagne crème.

Porcini mushroom, shallot, cognac crème.

Rosemary & garlic-infused little chops.

Bone-in pork shank, cauliflower rice, traditional meat ragu.

Hopefully chef caught a good one.

Potato and vegetable of the day, garlic compound butter.