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