Small Plates

NEW – Baked Aegean Shrimp – 12

with feta, tomato, red onion, Sambuca

NEW – Chilled Ceviche Cocktail – 14 ^GF

shrimp, stone bass & scallops bathed in a spicy lime, cilantro-tomato broth, avocado, blue corn chips

Browned Brussels Sprouts w/ Truffle Cream – 10.5 ^GF

crispy fried sage

Cornmeal Dusted Fried Long Stem Artichokes – 12 ^GF

saffron vinaigrette

Chilled Sushi Grade Tuna & Salmon Napoleon – 14 ^GF

radishes, wasabi microgreens, English cucumber, avocado, toasted sesame – orange vinaigrette

Chilled Red Beet Napoleon – 10 ^GF

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

Gorgonzola Baked Figs Topped with Bacon – 10.5 ^GF

fennel salad, balsamic drizzle

 
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

Spinach White Pizza w/ Artichokes, Ricotta & Provolone Cheese – 12

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, red pepper flakes

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

 
Entrées

VEGAN – Roasted Cauliflower Agrodolce – 20 ^{V, GF}

roasted cauliflower… minted green split peas with young asparagus, tender Brussels sprouts petals, roasted sweet potatoes agro dolce, tahini sauce, super-green oil and chia seeds

NEW – Horseradish Encrusted London Broil – 26 ^GF

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

NEW – Dill Weed and Peppercorn Encrusted Salmon w/ Gingered Carrot Vinaigrette – 24 ^GF

toasted cashew barley pilaf, wilted spinach-arugula with lemon

Frenched Pork Chop with Roasted Mushrooms, Crispy Prosciutto and Truffle Cream – 24

mashed potatoes, vegetable of the day

Dry Aged Delmonico Steak with Peppercorn Sauce – 42 ^GF

roasted potatoes, creamed pearl onions, asparagus

Judy Recommends…
Mediterranean Swordfish w/ Arugula Pesto – 28 ^GF

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

Lump Crab Cakes with Roasted Corn Fennel Succotash – 26

candied butternut squash, brown sugar bacon, 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