chefs selection of cheeses

Truffle ricotta, prosciutto and aged balsamic.

fried calamari, olives, cherry peppers, lemon, Calabrian chili aioli.

garlic ciabatta toast, pickled Vidalia onions.

poached jumbo white asparagus, truffle vinaigrette, toasted walnuts.

citrus vinaigrette, calabrian aioli, basil

Vidalia onions, fennel, parsley, fried capers, lemon vinaigrette.

arugula & herb salad, capers, parm, evoo

dry beef, pomodoro sauce, parmigiano, Garlic Foccacia.

arugula, strawberries, almonds, goat cheese, strawberry vinaigrette.

organic mesclun mix, parm, truffle vinaigrette.

watercress, pears, endive, gorgonzola, hazelnuts, cider vinaigrette.

Cherry tomatoes, sopressata, pecorino, bell peppers, oregano, radicchio, pepperoncini, lemon vinaigrette

Lobster and Scallops, san marzano tomatoes, calabrian chili, crispy garlic.

Pistachio and potato gnocchi, parmigiano cream, apricot puree, lemon, toasted pistachios.

Summer Truffle, Ricotta, beech mushrooms.

Squid ink pasta filled with lobster and lemon marmalade.

dry aged beef meatballs, pomodoro sauce, shaved parmigiano.

wood-fired grilled, seasonally prepared

6 oz roasted lamb loin with fregola sarda salad, yougurt and mint gremolata.

capers, broccolini, sauce piccata

seared striped bass with artichoke puree, yukon potato, tomato & olive agrodolce.

Chef's Daily Preparation. Contact the Restaurant for details.

Calabrian chili, sicilian almonds, caramelized yogurt, mint.

Evoo, garlic, herbs, parm.

Roasted Broccolini with EVOO, garlic and Parm.

organic mesclun mix, parm, truffle vinaigrette.