Our Menu

Burrata, Squash Carpaccio, Brown Butter Vinaigrette, Pear Mostarda, Pistachio Dukkah, Pomegranate Seeds, Pomegranate Balsamic glaze.

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

Blend of Spinach, Garlic & Herbs in a Four-Cheese sauce (Parmesan, Mozzarella, Cream Cheese, & Sheep Feta). Served With Pita Chips

Cooked in Avocado Oil Herb ed Aioli +3 Add Truffle Oil +3

An Inviting Assortment of Fine Cheeses

Organic Sonora Wheat Sourdough Bread
and Grass-fed Butter

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

A Thick, Creamy New England Classic with Tender Clams, Potatoes, and Onions in a Rich, Savory Broth, Topped with Pomme Paille And Herb Oil

Burrata, Vanilla & Herbs Infused Beets, Citrus Supremes, Shallot Feathers, Wild Arugula, Pistachio Dukkah & Aged Balsamic Glaze

Fresh Cherry Tomatoes, Cucumbers, Red Onions, and Kalamata olives Tossed in a Mint-Lemon Greek Vinaigrette Topped With Sheep Feta Cheese & Pita Croutons

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

Heritage Blend, Spiced Pepitas, Sheep Cheese, Carrot Ribbons, Watermelon Radish, Nashi Pear & Champagne Vinaigrette

Tomato Sauce, Buffalo Mozzarella, Micro Basil

Truffle Burrata, Mozzarella, Roasted Broccolini, Low-Roasted Tomatoes

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

Tomato Sauce, Seasonal Mushroom, Roasted Fig, Garlic Confit

Three Cheese, Pesto, Grilled Artichoke Heart, Low-Roasted Tomatoes, Caramelized Onion, Basil

Pesto, mozzarella, roasted tomatoes, arugula, and balsamic glaze

Little Neck Clam Spaghetti in a Bonito
Beurre Blanc Sauce, Furikake Pangrattato

Passion Fruit Miso Glazed Seven oz Atlantic Salmon Filet, Locally Grown Vegetables, Mashed Potato or Fingerling Potato

Seared Day Boat Scallop in Honey Nut
Squash Coulis, Purple Cauliflower, Melon Salsa , Corn Espuma

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

Tender Strips of Filet Mignon In Creamy Mushroom Sauce with Caramelized Cipollini Onions, 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 & Broccolini with Mushroom Peppercorn Sauce

Oven Roasted Cauliflower, Falafel, Tahini, and Cucumber Israeli Couscous Salad

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

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

Ground Short Rib Patty, Truffle Pecorino, Balsamic & Onion Jam, Wild Arugula on an Organic Toasted Brioche, Served with Valhalla Fries. Herbed Aioli +3, Truffle Oil +3

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

A Bold Pasta with a Zesty Tomato Sauce, Alive with the Flavors of Olives, Capers, Garlic, Anchovies, and a Touch of Calabrian Chili, Topped With Crispy Cappers & Parmesan

Per scoop. Add to any dessert

Weekly Selections