Sunday, February 15

LOBSTER BISQUE SOUP  14

MUSHROOM SOUP  14

ENDIVE SALAD  16
gorgonzola, pears and almonds

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

FIG SALAD  16
  arugula, fennel, radicchio, oranges and parmesan shavings

GRILLED PORTOBELLO  17
  arugula, asiago cheese and balsamic drizzle

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BUTTERNUT SQUASH RAVIOLI  32
    crispy sage and brown butter

LINGUINI PUTTANESCA  32
 capers, olives, plum tomatoes and ricotta salata shavings

CAPPELLINI SCALLOPS  36
  seared scallops in vodka sauce

PAPPARDELLE CHANTERELLES  36

imported chanterelle mushrooms, garlic and oil

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CHICKEN MARTINI   38  
 crispy chicken breast with lemon and white wine served with potatoes 

RED SNAPPER  42

asparagus, cherry tomatoes, white wine and lemon served with mixed vegetables and potatoes 

RISOTTO SPECIAL  42
  shredded crispy short ribs, red onions and scallions

VENISON  48
  cherries, red wine reduction with mixed vegetables and potatoes 

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

DOUBLE CUT VEAL CHOP   56
 mushrooms and marsala wine served with 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