Dinner

starters

Cream of Cauliflower Soup with Crisp Pancetta8

Mediterranean Mussels with Hot Coppa, Marinara & Basil11

Fried Calamari with Remoulade & Rouille10

Duck Leg Confit with Celery Root Remoulade12

Warm Hazelnut Crusted Goat Cheese with Peperonata10

Spiedini of Grilled Shrimp with Sicilian Citrus Salad12

salads

Mesclun Greens with Croutons & Herbs9

Hearts of Romaine with Lemon, Garlic & Anchovy10

Radicchio & Endive with Pears, Blue Cheese & Marcona Almonds11

Roasted Beets with Baked Ricotta, Arugula, Orange & Hazelnuts12

sides

Potato Gratin

Creamy Polenta

Sauteed Spinach

Braised Red Cabbage

Pommes Frites

Cauliflower Gratin

each6

handmade pasta

Pumpkin Agnolotti with Hazelnut Sage Butter16

Tagliatelle with Tocco, a Genovese Veal Ragu18

Trenette with Chanterelle Mushrooms & Speck18

Herb Gnocchi with Gorgonzola & Radicchio Sauce17

Saffron Risotto with Shrimp, Scallops & Calamari19

Spinach and Ricotta Ravioli with Pesto Bianco17

entrees

Rotisserie Chicken with Roasted Potatoes, Mushrooms & Bacon20

Beef Short Ribs with Marsala Mushroom Sauce & Garnet Yam Puree22

"La Bourride", Provençal Seafood Stew with Rouille & Crouton23

Grilled New York Steak with Maître d'Hôtel Butter & Potato Gratin26

Spit Roasted Pork Loin with Red Cabbage, Polenta & Mustard Sauce21

Braised Lamb Shank with Butternut Squash & Black Kale Farro24