Grape leaves stuffed with cracked pepper goat cheese,
grilled over white oak
1.25
Black truffle shrimp risotto passed on silver spoons
2.25
Tomato, kalamata olive and basil tapenade on soft foccacia
1
Asparagus wrapped in prosciutto
with a parmesan and fresh thyme dip
1.25
Assorted roasted and raw vegetables to include:
Grilled fennel
Roasted peppers with balsamic and roasted garlic
Rweet red onions and balsamic reduction
Baby carrots with toasted coriander
Hari covert in walnut vinaigrette
Fresh spring radishes with scallion dip
5
Assorted country breads, cured meats and assorted olives
6.5
Salads
Salad of shaved fennel and pecorino Romano cheese with
fresh orange and pomegranate with extra virgin olive oil
9
Salad of arugula, toasted pine nuts and bosc pears in a
hazelnut goat cheese vinaigrette
9
Salad of baby spinach and romaine with granny smith apples,
walnuts and bleu cheese in a champagne vinaigrette
8
Mixed greens with tomato, red onion and
cucumber in a tarragon vinaigrette
6
Entrées
Roasted hearts of palm and shrimp over a
pancetta white bean ragout
20
Grilled sea bass over over basil and saffron risotto
drizzled in a ver jus lobster reduction
24
Rack of lamb with lentils and braised endive
in a rosemary Madeira reduction
32
Veal piccata and cremini mushrooms in a
stone ground mustard sauce over gnocchi
25
Orichete pasta with pesto roasted chicken, water cress,
fresh basil and grilled artichoke hearts in a tarragon vinaigrette
15
