Small Plates

NEW – Chilled Seafood Seviche – 13 ^GF

shrimp, scallops, and bass in a spicy tomato-cilantro broth; topped with avocado; served with crispy corn tortilla

NEW – Red Beet Napoleon – 10 ^GF

herbed chevre cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

Skillet Roasted Clams with Spanish Chorizo – 12

chipotle cream with sherry / farro

Gorgonzola Baked Figs Topped with Bacon – 10.5 ^GF

fennel salad, balsamic drizzle

Browned Brussels Sprouts with Truffle Cream – 10.5 ^GF

crispy fried sage

Arancini Rice with Spinach, Artichokes, Fontina Cheese – 9 ^GF

house made marinara

 
Hearth Fired Pizzas

Pizza Margherita – 11 ^V

tomato sauce and mozzarella cheeses – fresh and whole milk, basil

add pepperoni – 2.5

Steak and Gorgonzola Cheese Pizza – 12

with caramelized onions and mozzarella cheese

Lamb Sausage Pizza with Roasted Garlic and Feta Cheese – 12

Kalamata olives, spiced Moroccan tomato sauce, oregano

Exotic Mushroom Pizza – 12

porcini, shitake, and 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, red pepper flakes

 
Large Plates

Judy Recommends…
Mediterranean Stone Bass with Hazelnut Brown Butter and Spring Asparagus – 29 ^GF

pickled carrots, fennel

Counting Your Carbs? – Judy Recommends…
Yuzu Glazed Salmon with Cashew Apple Butter Roasted Wild Mushrooms, Braised Baby Bok Choy and Carrots – 24

miso maple jus

Lamb Chops with Minted Chimichurri – 29

roasted Yukon Gold potatoes, melted Tuscan kale, currant-pine nut relish

Cast Iron Seared Steak with Bernaise Butter and Vinegar Salted Potatoes – 26

NEW – Summer Seafood Cioppino — The Classic – 25 ^GF

Chilean sea bass, shrimp, Alaskan cod and New England mussels gently poached in a hearty red tomato broth ; served with garlic croutes

VEGAN – Roasted Eggplant Zaatar with Tahini Lemon Sauce – 18 ^V

garlicky roasted chick peas, saffron cauliflower couscous, melted Lacinato kale

Pork Chop with Dark Sweet Cherry Chutney – 22 ^GF

Brussels sprouts bacon-red onion hash, roasted red potatoes

Lump Crab Cakes with Roasted Corn Fennel Succotash – 26

candied butternut squash, brown sugar bacon, lemon beurre blanc

Limoncello Chicken with Saffron Aioli – 21

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

Dry Aged New York Strip Steak – 39 ^GF

roasted potatoes, charred red onions, sautéed spinach with garlic

Casuela Roast of Diver Scallops – 28 ^GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Poached Caribbean Lobster Vodka Rosa – 29

shrimp, lump crab, four cheese ravioli

Filet Mignon with Gorgonzola Butter – 32 ^GF

whipped potatoes, vegetable

 
Desserts

All of our desserts are made in-house by our Pastry Chef Steph Endy
NEW DESSERT MENU COMING SOON!

Marquis au Chocolat ^GF

flourless chocolate cake topped with dark chocolate mousse

Maple Bacon Pumpkin Flan

candied bacon, white chocolate whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

Hershey’s Old Fashioned Chocolate Peppermint Layer Cake

Vanilla Bean Crème Brûlée ^GF

Trio of Ice Cream and Sorbet

Belgian chocolate ice cream · blackberry cabernet sorbet · pumpkin ice cream