SPRING DINNER  |  SPRING DESSERT  |  FORMAGGI | SUMMER DINNER | SUMMER DESSERT | COCKTAILS

 

TO START

Grilled Calamari Skewers with Seasoned Bread Crumbs 18

Buffalo Mozzarella Caprese with Heirloom Tomatoes and Basil Sorbet 21

Mixed Greens with Snow Peas, Basil Pesto and Aged Ricotta with Chives 16

Prosciutto di Parma DOP Aged 24 Months, Imported Burrata Cheese, Artichokes & Olives 22

*Sea Scallops Crudo with Grapefruit 22

Mussels with White Wine and Tomato Guazzetto 17

Pan Seared Fluke with Fava Bean Vellutata and Caramelized Shallots 21

Imported Speck DOP with Arugula, Robiola Cheese and Blood Orange Jam 19

 

OUR PASTA

Buffalo Milk Ricotta Ravioli with Black Summer Truffle 32

Basil Tagliatelle with Cherry Tomato and Buffalo Mozzarella 28

Potato Gnocchi with Long Island Duck Ragu and Pecorino Romano 27

Maltagliati with White Veal Bolognese and Dry Ricotta Passita 29

Acquerello Risotto with Spring Peas, Zucchini Flowers and Shrimp 27

Strangozzi with Lobster, Clams, Tomatoes and Asparagus 29

Spaghetti alla Chitarra with Carbonara Sauce and White Truffle Butter 27

 

MAIN COURSE
Served with Seasonal Vegetables

Amish Chicken Breast with Peperonata and Taggiasche Olives 26

*Grilled 13 oz. Double-Cut Lamb Chop with Seasonal Mushrooms 39

Grilled Red Snapper with Lemon Jam and Oregano Infused Aromatic Butter 36

Crescent Farms Duck Breast with Blueberry Chutney and House-made Blueberry Vinegar 38

Grilled 16 oz. Veal Chop with Aromatic Herbs and Extra Virgin Olive Oil  42

Grilled Lobster Tails with Orange Sauce, Chives and Ginger 39

* Grilled 9 oz. Filet Mignon with Green Peppercorn Sauce 42

* Grilled 32 oz. Fiorentina Steak with Arugula,
Parmigiano Reggiano & Balsamic Vinegar for Two 88


Executive Chef
Marco Pellegrini

 

* This menu item consists of, or contains meat, fish, shellfish, or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or viruses. Consuming raw or undercooked meats, poultry, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.