TAKE OUT, DELIVERY & CATERING AVAILABLE   •   LUNCH  TUE – FRI   •   DINNER  TUE – SUN

TODAYS DINNER SPECIALS

Tuesday, May 19

KALE AND LEEK SOUP  14

CHILLED GAZPACHO SOUP  14

FIG BRUSCHETTA  15
fresh figs, mascarpone and honey

ENDIVE AND PEAR SALAD  16
gorgonzola and almonds

BABY ARTICHOKE SALAD 16
shaved raw artichokes, mixed greens, chopped walnuts and asiago shavings

FENNEL SALAD  16
radicchio, goat cheese, oranges and almonds

OYSTERS SPECIAL  18
half doz. sloop point oysters from cape harbor

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MUSHROOM RAVIOLI  32
  zucchini, plum tomatoes and chopped walnuts

FETTUCCINE  32
  slow braised rabbit sauce

PAPPARDELLE CHANTERELLES  36
fresh imported chanterelle mushrooms, garlic and oil 

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CHICKEN SPECIAL  38
  sautéed chicken breast with goat horn peppers, mushrooms, onions served with sliced potatoes 

RED SNAPPER  42
  spinach, capers, lemon and white wine

SOFT SHELL CRABS  42
lemon and white wine served with mixed vegetable and potatoes

BREAST OF DUCK  48
  cranberries, port wine reduction, mixed vegetables and potatoes 

RACK OF LAMB  56
rosemary and natural jus served with mixed vegetables and potatoes 

FILET MIGNON  56  
red wine reduction served with mixed vegetables and potatoes

LAMB SHANK   56
slow braised, natural jus and served over risotto

VEAL CHOP PARMESAN  56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara

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DESSERTS – tiramisu, warm molten chocolate cake, ricotta cheesecake, creme brulee, fresh berries, cannoli, warm bread pudding, tartufo, banana ricotta tart, chocolate peanut butter mousse cake, biscotti plate

GELATOS  – vanilla, chocolate, banana, graham cracker, coconut, sea salt caramel pretzel, dubai chocolate

 SORBETS – passion fruit, white peach

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L U N C H   S P E C I A L S

Tuesday, May 19

GAZPACHO SOUP  12

KALE AND LEEK SOUP  12

FENNEL SALAD  13
  fennel, radicchio, oranges, goat cheese and almonds

RICOTTA TOAST  14
  honey, thyme, lemon zest on sourdough 

OYSTERS  15
sloop point oysters from cape harbor

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MUSHROOM RAVIOLI  20
    zucchini, plum tomatoes and chopped walnuts

FETTUCCINE  20
  rabbit sauce

LINGUINI PESTO  20
  basil pesto and chicken

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CHICKEN SPECIAL  18
grilled chicken breast over try color salad

CHICKEN MARTINI   28  
 crispy parmesan crusted chicken breast with lemon and white wine served with potatoes 

CHICKEN PARMESAN  28
  over penne marinara

 SOFT SHELL CRAB  28
  lemon and white wine served with potatoes 

CALF’S LIVER  28
  caramelized onions and mushrooms served with potatoes 

VEAL PICCATA  32
capers, lemon and white wine served with mixed vegetables and potatoes