A one of a kind urban fine dining experience…


Small Plates
Meatballs al Forno – 10
four house made meatballs studded with pine nuts, prosciutto, golden raisins; charred onions, balsamic-butter sauce
Calamari Fritti – 11 GF
dusted in rice flour, served with lemon aioli dipping sauce
Charcuterie Board – 15
imported meats, cheeses, marcona almonds, olives, guava paste, and garlic toast
Mezze Tasting Plate – 12
humus, skordalia, fig black olive tapenade with roasted red pepper feta relish, crispy flatbread
Mozarella Caprese – 11
roasted tomatoes, basil, balsamic drizzle
NEW – Gin and Oyster Bisque – 11
NEW – Soupe of the Day – 5.5
Butternut Squash Soupe – 6.5 GF
with crab and curry spice
NEW – Chilled Sushi Grade Tuna – Salmon Carpaccio – 13
radishes, wasabi microgreens, cucumber, avocado, toasted sesame – orange vinaigrette
Chilled Red Beet Napoleon – 10 GF
herbed feta, cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette
NEW – Cornmeal Dusted Fried Long Stem Artichokes – 12
saffron 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



Salads
Land and Sea Salad – 18 GF
sirloin medallions, jumbo shrimp, scallops, lemon pesto, crumbled gorgonzola cheese, diced tomato, onions, balsamic vinaigrette
The Cowboy Ciao – 13
smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nuts and dried fruit, pesto buttermilk dressing
sub quinoa GF
Kale Crosses The Border – 13 GF
Shaved kale, Mexican black beans, shredded chicken, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing, anchovies
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 – 13
with caramelized onions and mozzarella cheese
Fig with Brie Cheese, Proscuitto Ham, Arugula and Balsamico – 12
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
Black Pepper Rubbed Jurgielwicz Duck with Port Sour Cherry Sauce – 30 GF
roasted pickled onions, new potatoes
NEW – A Hearty Winter Classic — French Cassoulet – 21
a velvety rich white bean casserole with our house-made duck confit, meltingly tender pork, and assorted local sausages
NEW – Dry Aged Delmonico Steak with Peppercorn Sauce – 39 GF
roasted potatoes, creamed pearl onions, asparagus
NEW – Double Thick Lamb Chops with Rosemary Chimichurri Lamb Jus – 40
roasted Yukon Gold potatoes, melted Tuscan kale, currant-pine nut relish
NEW – Burgundy Braised Boneless Short Ribs of Beef over Buttered Egg Papardelle Pasta – 24
Molasses Mustard BBQ Salmon with Sherry Beurre Blanc – 24
roasted garlic beets, quinoa brown rice, Brussel sprouts petals
Pork Chop with Our House Cellared Sauerkraut and Trio of Locally Cured German Sausages – 22
whipped potatoes, smooth Dijon
Seafood Cioppino — The Classic – 26 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 Butternut Squash Agrodolce – 18 V, GF
braised Tuscan kale, roasted mushrooms, quinoa brown rice
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
Casuela Roast of Jersey Scallops – 28 GF
caramelized onions, sherry vinegar butter, whipped potatoes, vegetable
Poached Caribbean Lobster Vodka Rosa – 30
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!
NEW!!! Honey Crisp Apple and Fig Crumble with Toasted Almonds
rosemary chevre ice cream, white balsamic honey reduction
Brown Butter Bourbon Pecan Pie Ala Mode
NEW!!! Dark Chocolate Brandied Cherry Cheesecake, Cinnamon Whipped Cream, Chocolate Curls
NEW!!! Orange Gran Marnier Buche de Noel with White Chocolate Chantilly
Florida citrus compote and chocolate meringue mushrooms
Olive Oil Carrot Cake with Cream Cheese Frosting
vanilla ice cream
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

Hours

Lunch:
Tue-Fri 11:30am-2:00pm
Dinner:
Tue-Sat 5:00pm-9:00pm
Gift Cards

One size fits all! We can even email the certificate.
Call us to purchase or stop in during business hours.