Featured Menu

Mascarpone Nutella Swirl

Garlic and Rosemary Brined, Grilled Cut Veal Chop; Yukon Gold Pomme Puree with Fontina and Parsley, Umbriah Dressing, Sauteed Rapini, Oven Dried Roma Tomatoes, and Tomato Oil with a Sun Dried Tomato Gremolata

Roasted Porchetta with a White Bean and Andouille Cassoulet; Herbed Strawberries in Olive Oil; Lemon Kale

House Crafted Saffron and Lobster Ravioli with Grape Tomatoes, Fennel, Shallots, Arugula, in a Sugo di Frutti Mare Sauce and garnished with Basil Oil

Black & Blue: Squid Ink Fettuccine, Blue Crab, with Cherry Tomatoes, Baby Arugula and Marcona Almonds in a Sausage and Meyer Lemon Butter Sauce

Port Wine and Pancetta Braised Beef Savory Ribs; Natural Pan Jus; served with a Roasted Root Vegetable Smash and Wilted Arugula;

Meyer Lemon and Thyme Marinated, Pan Seared Day Boat Scallops; House-Crafted Ricotta Gnocchi with Roasted Tomato Provencal Sauce, and Roasted Pine Nuts, garnished with Basil Oil

Pan seared Lamb Sirloin; Tuscan White Beans with Pancetta, Wilted Kale with Garlic and Lemon, and Fennel Jam in a Marjoram Veal Demi-Glace