Small Plates

Mozarella Caprese – 11

roasted tomatoes, basil, balsamic drizzle

Browned Brussel Sprouts w/ Truffle Cream – 10.5 ^GF

crispy fried sage

Cornmeal Dusted Fried Long Stem Artichokes – 12 ^GF

saffron vinaigrette

Chilled Red Beet Napoleon – 10 ^GF

feta-cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

Gorgonzola Baked Figs Topped with Bacon – 10.5 ^GF

fennel salad, balsamic drizzle

NEW – Pumpkin Ravioli w/ Cranberry Beurre Blanc – 11

caramelized turnips, pancetta

Housemade Duck Sausage – 12

house cellared sauerkraut, cranberry apple chutney, mostarda

Judy’s Soups

Seasonal Soup – 5.5

Butternut Squash Soup w/ Crab – 6.5 ^GF

 
Hearth Fired Pizzas

Pizza Margherita – 11

tomato sauce and mozzarella cheeses; fresh and whole milk, basil
add pepperoni – 2.5

Steak and Gorgonzola Cheese Pizza – 13

with caramelized onions and mozzarella cheese

Figs w/ Prosciutto, Italian Tallegio Cheese, Arugula and Spiced Honey – 11

Exotic Mushroom Pizza – 12

porcini, shitake, oyster mushrooms, caramelized onion, fontina cheese, truffle oil

vegan cheese available
pizzas NOT available Saturday

 
Pastas

Enraged Penne Pasta – 14 ^V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese

with chicken – 16
with shrimp – 21

Vodka Rosa Crab Pappardelle – 22

jumbo lump crab, tomato vodka rosa sauce, basil

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

 
Entrées

Braised Boneless Short Ribs of Beef Osso Bucco – 25

buttered egg pappardelle, autumn vegetable medley

NEW – Duck Confit Cassoulet – 22 ^GF

A hearty white bean casserole enriched with the flavors of house cured confit of local duck, sausages, smoked ham, and tender braised pork

NEW – Frenched Pork Chop w/ Roasted Mushrooms and Truffle Cream – 26

mashed potatoes, vegetable of the day

Winter Root Vegetable Curry – 18 ^V

sweet potato, turnips, butternut, purple potatoes, finished with crispy kale; served over basmati

NEW – Black Pepper Rubbed Jurgielwicz Duck w/ Italian Amarino Cherry Sauce – 24

smashed duck fat new potatoes, seasonal vegetable, brown rice-quinoa

Horseradish Encrusted London Broil – 26

with brown butter caramelized radishes and scalloped potatoes – the classic revisited – chef suggests a medium rare preparation for best flavor profile

Riesling Poached Salmon w/ Mushrooms and Leeks, Blood Orange Fennel Beurre Blanc – 24 ^GF

roasted red beets, quinoa brown rice

Mediterranean Swordfish w/ Arugula Pesto – 28 ^GF

roasted eggplant, fennel, red onion, mushrooms; blistered grape tomatoes

Lump Crab Cakes with Fruited Couscous – 26

broccoli rabe, pomegranate, lemon beurre blanc

Casuela Roast of Jersey Scallops – 28 ^GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Filet Mignon with Gorgonzola Butter – 32 ^GF

whipped potatoes, vegetable

Limoncello Chicken w/ Saffron Aioli – 22

baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun dried tomatoes; served over capellini

 
Desserts

All of our desserts are made in-house by our Pastry Chef Peter Dierkes

Old Fashioned Banana Cream Pie

banana custard with fresh bananas piled with whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

moist coconut cake layers filled with coconut buttercream topped with sweet coconut

Marquis au Chocolat ^GF

rich, flourless chocolate cake topped with dark chocolate mousse

Lemon Tart

tart lemon filling in a shortbread crust with raspberry coulis and fresh berries

Vanilla Bean Crème Brûlée ^GF

a classic French favorite

Trio of Ice Cream and Sorbet ^GF

white chocolate raspberry with chocolate chips, blood orange sorbet, rum raisin