|
Appetizers | |
| Steamed Artichoke | $8 |
| With three dipping sauces. | |
| Roasted Garlic | $7 |
| With Mantrachet goat cheese, bruschetta, roasted red peppers and extra virgin olive oil. | |
| Cheseapeake Crab Cakes | $12 |
| With fresh butterleaf lettuce, organic sweet tomato mustard vinaigrette, topped with roasted red pepper remoulade. | |
| Sashimi Grade Yellow Fin Tuna | $13 |
| Served very rare, with artichoke heart pesto and black olive tapenade, oven-roasted cherry tomatoes, micro greens and house-made crostini. | |
| Steamed Manila Clams | $14 |
| with roasted roma and sweet golden tomatoes and pancetta,in a beer and butter sauce with Italian parsley. | |
| Assorted Cheese Plate | $12 |
| Three artisanal cheeses, quince preserve, grape must jam, marcona almonds and ssorted crackers. | |
| Vegetable Spring Rolls | $8 |
| With shitake and oyster mushrooms, nappa cabbage and baby bok choy, deep fried and served with spicy honey mustard, soy ginger scallion sauce and sweet hot pepper sauce. | |
| Beef Carpaccio | $12 |
| with fresh organic baby arugula, pickled cucumber, red onions and capers, finished with wasabi creme fraiche and chile oil | |
| Fried Artichoke Hearts | $8 |
| with red wine balsamic reduction and basil aioli dipping sauce. | |
| French Onion Soup Gratinee | $6 |
| Soup du jour | $5 |
| Our soup of the day. | |
| Caesar Salad | $7 |
| With garlic croutons, shaved parmesan and romano sheeses. (anchovies by request) | |
| Butterleaf Lettuce and Baby Spinach | $7 |
| With grated Asiago cheese, toastedpumpkinseeds and a white balsamic vinigrette. | |
| Mixed Organic Baby Greens Salad | $7 |
| With a sweet pear vinaigrette, maytag blue cheese, Tamari pecans, sun-dried cranberries and Asian pears. | |
| House Salad | $5 |
| With tomato, English cucumber, red onion, shaved carrot and choice of dressing. | |
Dinner Entrées | |
| House-made Pumpkin Ravioli | $19 |
| Stuffed with spinach, ricotta, and butternut squash, in a white wine, sage and butter sauce with roasted tomato, shallots, hazelnuts and topped with parmigiano reggiano. | |
| Pasta Michelangelo | $18 |
| with wild forest mushrooms, sun-dried tomatoes, fusilli pasta, tossed with fresh arugula and topped with marinara and fresh grana padano cheese, parsley and walnuts. | |
| Pan-Seared Duck Breast | $23 |
| Marinated with chinese 5 spice and served on jasmine rice pilaf with onions, carrots and edamame, pomegranate sherry glaze, topped with roasted red pepper, walnuts, golden raisin relish and grilled pea vine. | |
| Free Range Chicken Breast | $23 |
| Oven-Roasted and served with roasted butternut squash and grana padano risotto, sugar snap peas, topped with sweet vermouth pan sauce, toasted pumpkin seeds and golden raisins. | |
| Fresh Sea Scallops | $24 |
| Wrapped in prosciutto, pan-seared, with small potatoes, haricot vert, yellow wax beans, and finished with sauce Charcutiere. | |
| Beef Tenderloin | $31 |
| Wrapped in applewood smoked bacon, grilled and served with chive mashed potatoes, gorgonzola stuffed portobellini mushroom, and baby carrots, balsamic red wine demi glace and truffle parsley oil. | |
| Rack of Lamb Chops | $31 |
| in an orange balsamic marinade with fresh herbs, pan-seared and served with oven roasted sweet potatoes, caramelized onion and wilted organic rainbow chard, topped with an apple chutney, port wine demi glaze. | |
| Veal Involtini alla Benedettina | $22 |
| rolled with mozzarella, yellow onions, proscuitto and bread crumbs, served with sauteed broccolini and potato gnocchi, finished with mushroom Madeira pan sauce. | |
| Chef's Seafood Special of the Day | Market |
| Chef's Salmon of the Day | Market |
| 20% Gratuity added to parties of 6 or more and to Separate Checks. Thank you. |
