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Antipasti
| Mixed Greens, Hanson Farms beets, blood orange vinaigrette, hazelnuts, housemade ricotta crostini |
$8 |
| Hearts of Romaine, crispy pancetta, taleggio cheese, balsamic-tomato vinaigrette |
$8 |
| Frisee, Radicchio & Endive, with warm pancetta-dijon vinaigrette, sweet gorgonzola, and toasted pine nuts |
$9 |
| Crispy Calamari, with tomato-basil rouille |
$9 |
| Housemade Mezza Luna, pasta with fresh ricotta, Pecorino Toscano, San Marzano tomato & basil puree |
$11 |
Wood Oven Flatbreads
| Margherita, Hanson Farms tomatoes, fresh mozzarella, pesto |
$12 |
| Asparagus & Crimini Mushroom, rosemary potatoes, mozzarella |
$12 |
Main Course
| Day Boat Sea Scallops with creamy spring pea & spinach orzo |
$26 |
| Pan Roasted Corvina, lentil & arugula salad, lemon vinaigrette |
$26 |
| Grilled Marinated Skirt Steak, roasted white asparagus, tarragon-potato puree, 25 year balsamic vinegar |
$24 |
| Braised Veal Shank, saffron risotto, parmigiano-reggiano |
$22 |
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