LUNCH MENU
RAW BAR
OYSTERS blue point – ½ DOZEN | 14
TUNA TARTARE over avocado | 14
FRITTI
FRIED CALAMARI roasted tomato aioli | 14
FRIED ZUCCHINI | 14
FRIED ARTICHOKES | 14
FRIED BRUSSELS SPROUTS | 10
ANTIPASTI
CAESAR SALAD | 12
BEET SALAD | 12
arugula, goat cheese and walnuts
WARM PECAN CRUSTED GOAT CHEESE SALAD | 12
arugula and sundried tomatoes
CHOPPED SALAD | 12
cherry tomatoes, red onions, bell peppers, avocado, corn, cucumbers and ricotta salata shavings
BURRATA | 14
asparagus, plum tomato and fresh basil
PANINIS
GRILLED CHICKEN PANINI | 18
eggplant, fresh mozzarella and herbed mayo
buffalo mozzarella, tomato and roasted peppers and balsamic
caramelized onions
PASTA
HOUSEMADE PAPPARDELLE | 20
wild mushrooms and spinach in a
parmigiano cream sauce
LINGUINE | 22
white clam sauce
HOUSEMADE GNOCCHI | 20
basil pesto, string beans and pignoli nuts
PENNE | 20
grilled eggplant, tomato sauce and diced caccio cheese
HOUSEMADE FETTUCCINI | 20
bolognese
RIGATONI | 20
meatballs marinara
MARE E MONTI
baby greens, asparagus, avocado and apples
soy ginger sauce
over brussels sprout salad with kale, chopped walnuts, apples, parmesan and mustard vinaigrette
with shrimpCHICKEN THIGHS | 24
sausage, peppers and mushrooms
CHICKEN ARUGULA | 24
parmesan crusted chicken breast, over bay arugula and parmesan shavings
VEAL SCALLOPINE | 30
mushrooms, sun dried tomatoes and marsala wine
SLICED SIRLION STEAK | 30
over arugula, red onions, cherry tomatoes, shaved parmesan and balsamic vinaigrette