Lunch

Starters

Soup of the day (del giorno) |  5

Margherita Flatbread | 8
Tomato sauce, fresh mozzarella, and basil (V)

Prosciutto and Arugula Flatbread | 9
Tomato sauce, mozzarella, prosciutto, and baby arugula

Shishito Peppers | 8
Fried peppers with sweet and spicy ponzu sauce (V)

Rolle di Melanzana | 8
Grilled eggplant rolled with parmiggiano and arugula, balsamic glaze (GF)

Fried Brussels Sprouts | 8
Glazed with balsamic reduction and served with a paprika aioli (V)


salads

Mixed Greens Salad | 6
Four Oaks Farm Hydro greens, red onion relish, crumbled blue cheese, sorghum vinaigrette

Arugula Salad | 7
Baby Arugula, candied walnuts, goat cheese, white balsamic vinaigrette (GF)

Pasta Salad | 7
Fusilli, fresh vegetables, spicy almonds, shallot vinaigrette

Beet Salad | 8
Tri-colored beets, shaved fennel, pea tendrils, orange vinaigrette (GF)

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

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


Sandwiches

Chicken Avocado Club | 10
Slow-cooked chicken breast, avocado, baby arugula, tomato, provolone grain mustard mayonnaise

Tuna Melt | 10
Tuna salad, baby arugula, tomato, avocado, provolone

The Rueben | 10
House sauerkraut, corned beef, provolone, Russian dressing

All sandwiches are served with kettle chips and pickles. Add French fries for 1.50


Main Course

Gnocchi with Sausage Ragu | 10
House Gnocchi with Autumn Olive Farms sausage ragu

Spaghetti with Tomato Sauce  | 8
House spaghetti, tomato sauce, basil

Black Seafood Tagliatelle | 11
Cuttlefish ink pasta, with basil pesto, zucchini and shrimp (3)

Lasagna of the Month | 11
Chef’s monthly homemade lasagna

Fried Calamari | 13
Baby arugula, green goddess

Pan Seared Salmon | 15
Parsnip puree and fresh local vegetables

Hanger Steak | 17
Oyster mushrooms, potato puree, onion straws


 

Dessert

Chocolate Mousse  | 8

Lavender Infused Crème Brulee |  9

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