A one of a kind urban fine dining experience…
Key: GF = Can be prepared Gluten-free · V = Can be prepared Vegetarian · V+ = Can be prepared Vegan
Small Plates
NEW!!! Mussels with Fennel, Orange and Shallots in Ouzo Scented Broth
toasted orzo
10
Meatballs al Forno
four house made meatballs studded with pine nuts, prosciutto, golden raisins; charred red onions, balsamic-butter sauce
9
NEW!!! Winter Mozzarella with Green Olive Relish and Cured Salami (GF)
lemon-lavender honey, pesto
9
Calamari Fritti (GF)
dusted in rice flour and served with lemon aioli dipping sauce
11
Charcuterie Board
imported meats, cheeses, marcona almonds, olives, guava paste, and garlic toast
15
Mezze Tasting Plate
humus, skordalia, fig black olive tapenade with roasted red pepper; feta relish, crispy flatbread
11
NEW!!! Thai Tuna Tartar (GF)
spiced coconut milk, lime juice, red onion and cilantro; avocado garnish
10
Skillet Roasted Clams with Spanish Chorizo
chipotle cream with sherry / farro
12
Gorgonzola Baked Figs Topped with Bacon (GF)
fennel salad, balsamic drizzle
10.5
Browned Brussels Sprouts with Truffle Cream (GF)
crispy fried sage
10.5
Arancini Rice with Spinach, Artichokes, Fontina Cheese (GF)
chunky marinara, spinach saute
9
Butternut Squash Soupe (GF)
with crab and curry spice
6.5
Seasonal Soupe du Jour
6/9
Salads
Land and Sea Salad (GF)
sirloin medallions, jumbo shrimp, scallops, lemon pesto, crumbled gorgonzola cheese, diced tomato, onions, balsamic vinaigrette
18
The Cowboy Ciao
smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nuts and dried fruit, pesto buttermilk dressing
13
sub quinoa (GF)
Kale Crosses The Border (GF)
shaved kale, Mexican black beans, shredded chicken, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing anchovies, lemony Caesar dressing
13
Pastas
Enraged Penne Pasta (V)
spicy plum tomato sauce, capers, fresh basil, parmesan cheese 14
with chicken 16
with shrimp 21
Vodka Rosa Crab Pappardelle
jumbo lump crab, tomato vodka rosa sauce, basil, red pepper flakes
22
Hearth Fired Pizzas
Pizza Margherita (V)
tomato sauce and mozzarella cheeses – fresh and whole milk, basil 11
add pepperoni 12.5
Steak and Gorgonzola Cheese Pizza
with caramelized onions and mozzarella cheese
12
Shrimp with Sun Dried Tomato, Basil and Chevre Cheese
12
Exotic Mushroom Pizza
porcini, shitake, and oyster mushrooms, caramelized onion, fontina cheese, truffle oil
13
vegan cheese available
pizzas NOT available Saturday
Large Plates
NEW!!! Burgundy Braised Short Ribs of Beef with Seasonal Roasted Root Vegetables
turnips, carrots, potatoes, yams
25
NEW!!! Sherry Glazed Pork Chop with House Cellared Sauerkraut and German Sausages
whipped potatoes
21
NEW!!! Rainbow Trout with Polenta Sage Wild Mushroom Stuffing and Blood Orange Gastrique
cauliflower carrot medley
23
Lump Crab Cakes with Roasted Corn Fennel Succotash
candied butternut squash, brown sugar bacon, lemon beurre blanc
26
Coriander – Scented Cauliflower Cutlet with Spaghetti Squash and Melted Tuscan Kale (GF)(V)
cultivated Pennsylvania mushrooms, butternut habanero drizzle
18
Limoncello Chicken with Saffron Aioli
baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun dried tomatoes; served over capellini
21
Skillet Roasted Seafood Paella (GF)
shrimp, clams, calamari, scallops and chorizo sausage in a saffron scented rice with peas, Spanish olives, roasted red pepper
24
Dry Aged New York Strip Steak (GF)
roasted potatoes, charred red onions, sautéed spinach with garlic
39
Molasses Mustard Glazed Salmon with Sherry Beurre Blanc (GF)
roasted garlic beets, Brussels sprouts petals, quinoa brown rice
23
London Broil with Brown Butter Caramelized Radishes and Roasted Exotic Mushrooms (GF)
the classic revisited – chef suggests a medium rare preparation for best flavor profile and tenderness
26
Casuela Roast of Diver Scallops (GF)
caramelized onions, sherry vinegar butter, whipped potatoes, vegetable
28
Poached Caribbean Lobster Vodka Rosa
shrimp, lump crab, four cheese ravioli
29
Filet Mignon with Gorgonzola Butter (GF)
whipped potatoes, vegetable
32
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.
