Dinner is served from 5:00 – 9:00 p.m.
Reservations are suggested and walk-ins are welcome. 

Try our tasting menu (prices are per person):
3 courses for $40 | 4 courses for $50 | 5 courses for $60


Shishito Peppers | 9
with ponzu sauce (V)

Fried Brussels Sprouts | 8
with balsamic glaze and paprika (V)

Fried Calamari | 9
with green goddess dressing and baby arugula

Seafood Salad | 10
calamari, mussels, clams, shrimp, octopus, in lemon-parsley vinaigrette

Spicy Mussels | 11
P.E.I. mussels, cherry tomatoes, parsley, tomato sauce, peperoncino (GF)

Antipasti Board | 13
a tasty selection of fresh bites, changes daily

soup and salad

Soup of the Day | 5
ask your server for today’s selection

Beet Salad | 8
tri-colored beets, shaved fennel, pea tendrils and orange vinaigrette (V)

Mixed Greens Salad | 8
Four Oaks Hydro Mix Greens, red onion relish, candied walnuts,
blue cheese and sorghum vinaigrette

Caesar Salad | 8
romaine, anchovies, croutons, parmigiano reggiano

salad additions:
grilled chicken breast 6 | grilled salmon 7 | grilled shrimp 7


Margherita | 8
mozzarella, house-made tomato sauce, basil (V)

Prosciutto and arugula | 10
prosciutto, parmigiano reggiano, baby arugula (GF)

Sausage and Ricotta | 9
sausage and ricotta salata

Four Cheese | 9
goat cheese, gorgonzola, parmigiana, mozzarella (V)


Gluten-free pasta may be substituted for any pasta for additional $2

Farfalle and Salmon | 16
with artichokes and lemon

Fusilli Primavera | 16
fusilli pasta with spring veggies and ricotta salata

Gnocchi with Sausage Ragu | 18
with Autumn Olive Farms sausage ragu

Chef’s Carbonara | 16
carbonara with house-made pancetta, spaghetti,
black pepper, and traditional egg sauce

Spaghetti with Tomato Sauce | 15
Chef’s house-made tomato sauce

Lasagna of the month | 13
Chef’s house creation. 10oz. One size only.

Black Seafood Tagliatelle | 19
cuttlefish ink pasta, with basil pesto, zucchini and shrimp

from the sea

Catch of the Day | market
weekly catch served Chef’s way.

Frutti di Mare | 23
a saute of shrimp, mussels, clams, calamari, and octopus
in a white wine and saffron tomato sauce (GF)

Pan Seared Salmon | 21
served with parsnip puree and fresh local vegetables

from the land

Carne del Giorno | market
chef’s selection with fresh local flavors (GF)

The Hanger Steak – 8oz | 23
served with potato cake, mushrooms, onion straws, parsley pistou

Airliner Bone-In Chicken Breast | 20
8oz. with citrus flavored couscous, seasonal vegetables, and agrodolce

Bistro Steak | 24
8oz. grilled and served with sweet potato and local vegetables

Chicken Cacciatore | 18
Sicilian inspired, hunter-style chicken with potato puree


All sides | 5

Polenta Fries with Tomato Sauce
Seasonal Vegetables
Potato Cake
Brussels Sprouts
Roasted Fennel
Potato Puree

Disclaimer: Prices and menu offerings are subject to change. 

(V) Vegetarian, (GF) Gluten-free


Chocolate Mousse | 8

Lavender Infused Crème Brulee | 9

Warm Chocolate Cake | 9
with fresh berry compote and caramel ice cream
(this dish takes 10 minutes in the oven)

Saffron Poached Pear | 10
with Blu di Bufala cheese and local honey

Disclaimer: Prices and menu offerings are subject to change. 

(V) Vegetarian, (GF) Gluten-free