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Friday August 30, 2013

Appetizer 

Antipasto Toscano Platter an assortment of Italian cured meats, cheeses and vegetables  30 

Salad

Caprese salad with imported fresh buffalo mozzarella, locally grown tomatoes and basil with crostini   14

Daily hand made in house pasta

Tagliatelle with traditional meat sauce alla Bolognese  24

Entrées

Golden Tilefish with local squash, purple fingerling potatoes and white wine butter sauce  36

Mallard Duck Breast with roasted hen of the woods mushrooms, braised red cabbage, and corn puree 42

Dessert

Blueberry semifreddo with whole wheat short dough fresh Blueberry, Pistachios, and local basil  10