DINNER IS SERVED TUESDAY - SUNDAY 5PM - 10PM

FOR THE TABLE

Cured Meats - prosciutto, sopresatta, cappacolla and Grana 13

Marinated Autumn Vegetables - fennel, peppers, olives, artichokes 13

Cheese Plate - chefs daily selection of 3 13

APPETIZERS

Ceviche - Sea bass, citrus and chilis     15

Mussels - orange, cream, Pernod, and fennel     13

Sicilian Bruschetta - roasted eggplant capanada and pecorino    9

Grilled Octopus - cannellini beans, fennel, tomatoes and garlic    14

Spicy Tuna Tartar - toasted chick peas, catamala olives     12

Warm Potato Tart - prosciutto, caramelized onions, and micro greens     9

Anjou Pear Salad - Gorgonzola, candied walnuts, watercress,
shallot vinaigrette    10

Seared Hudson Valley Foie Gras - Chianti cherries and challah toast    17

Golden Beet Salad - goat cheese, candied walnuts, and a wild berry vinaigrette   10

Homemade Mozzarella Salad - marinated tomatoes and basil    11

Romaine Salad - Caesar vinaigrette, parmesan and crostini    10

PASTA AND RISOTTO

Lobster Risotto - saffron, and crisp peas    31

Truffle Risotto - Parmesan and micro arugula     32

Maine Lobster - Cremini, sweet corn, and potato gnocchi    30

Veal Bolognese - Porcinis, fresh herbs, arugula and tagliatelle    23

Roasted Butternut Squash Risotto - crispy cippolinis and pecorino    22

Wild Mushroom & Garganelli - proscuitto, herbs, cream and pecorino     21

Spicy Lamb Sausage - fennel, onions, herb tomato sauce and pappardelle    22

Handmade Eggplant Ravioli - currants and pine nuts and pecorino    23

Rock Shrimp Risotto - oven dried tomatoes and peas     23

ENTREES

Peppered Ahi Tuna - warm spinach, and mashed potatoes     24

Pan Roasted Chilean Sea Bass - speck, brussel sprouts and thyme    29

Pork Chop Milanese - wild arugula, pecorino, shaved onions and
dried tomatoes    27

Pan Roasted Veal Tenderloin - rabe, mashed potatoes and truffle
demi glace     36

Crispy Duck Breast - pumpkin polenta, wilted arugula and cherry demi     25

Black Angus Sirloin - wilted greens, pecorino potatoes and crispy cippolinis    33

Seared Sea Scallops - creamed corn, oranges and micro arugula     24

Rabbit Cacciatore - potato hash and sautéed greens    34

$10.00 share charge on main course

20% gratuity on parties of 6 or more

$35 Five Course Tasting Menu Tues.-Thurs.

The Dining Room is available for Private Parties

Download Dinner Menu Now

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