Our Menu

Heirloom Tomato and Peach Medley with Burrata, Pistachio Crumble, Micro Basil, Aged Balsamic

House Made Dill Cured Scottish Salmon served with Potato Salad and Rye Toast

Feta, Spinach, Grilled Pita

Choice of Buffalo / BBQ / Firecracker Sauce

Grilled Flat Bread, Soft Sheep Cheese, Garlic Confit, Herb Oil, Pistachio Dukkah, and Fresh Mint

Cooked In Avocado Oil, served with Herb Aioli

Assortment of Cheeses
Classic/Enhanced

Caramelized Onion, simmered in savory broth, topped with melted gruyere cheese and house made brioche crouton

Spanish inspired chilled Tomato Soup, Topped with Jamon Serrano and Hard Boiled Egg

Heritage Blend, Spiced Pepita, Goat Cheese, Carrot, Watermelon Radish, Pear, Champagne Vinaigrette

Arugula, Herb Roasted Beets, Segmented Citrus, Shallot, Burrata, Pistachio, Balsamic

Cucumber, Cherry Tomato, Kalamata Olive, Bell Pepper, Red Onion, Feta Cheese with Fried Pita

Baby Lettuce Blend, Shredded Cabbage, Carrot, Crispy Crouton Spears, Kalamata Olive, Pickled Asparagus, Feta Cheese, Tahini Dressing

Tomato Sauce, Buffalo Mozzarella, Micro Basil

Truffle Burrata Sauce, Mozzarella, Roasted Broccolini, Sun Dried Tomato

Tomato Sauce, Mozzarella, Fennel Sausage, Pepperoni, Olive, Red Onion, Garlic, Basil

Tomato Sauce, Seasonal Mushroom, Roasted Fig, Garlic Confit

Cauliflower Crust, Three Cheese, Pesto, Grilled Artichoke Heart, Sun Dried Tomato, Caramelized Onion, Basil

Tomato Sauce, Pineapple, Goat Cheese, Prosciutto, Arugula, Red Onion

Little Neck Clam White Sauce Pasta

Pan Seared Filet Top Cut with Vierge Sauce, Pine Nuts, and Basil, served with Garlic Lemon Fingerling Potatoes

Seared Day Boat Scallop in Honey Nut Squash Coulis with Shaved Melon, Jokeke Pepper Zest, and Corn Espuma

Seven Ounce Atlantic Filet with Lemon Butter Sauce, Roasted Veggies, and Mashed Potatoes

Tender Strips of Filet Mignon in Creamy Mushroom Sauce with Caramelized Shallots, and Pommes Paille

Eight ounce Prime Cut Filet, Shallot Butter, with Mashed Potatoes and Grilled Asparagus

Eight Ounce Prime New York Steak, Shallot Butter, Garlic-Lemon Fingerling Potatoes and Broccolini

Oven Roasted Cauliflower, Falafel, Tahini, and Couscous

Pistachio Herb Crusted New Zealand Rack of Lamb with Mint Chimichurri and Cucumber Israeli Couscous Salad

Parmesan Crusted Free Range Airline Chicken Breast, Lemon Caper Sauce with Artichoke Hearts, Served with Roasted Veggies, and Mashed Potatoes

Creek Stone Farms Black Angus Ground Short Rib, Truffle Pecorino, Caramelized Onion, and Wild Arugula on a Toasted Brioche Bun. Pommes Frites and Herbed Aioli

Organic Veal and Bison Meatballs, Served with Mashed Potatoes, Gravy, Scandinavian Pickled Cucumbers, and Lingonberry Sauce

Asparagus, Sun-Dried Tomato, and Mushroom in Madeira Wine Sauce with Fresh Basil and Parmesan

Kalamata Olives, Capers, Pepperoncini with Tomato Sauce with Parmesan

Per scoop. Add to any dessert

Weekly Selections