Small Plates

Browned Brussels Sprouts with Truffle Cream – 10.5 ^GF

crispy fried sage

Chilled Sushi Grade Tuna and Salmon Carpaccio – 13

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

Cornmeal Dusted Fried Long Stem Artichokes – 12

saffron vinaigrette

Chilled Red Beet Napoleon – 10 ^GF

herbed feta, 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

 
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

Fig, Brie Cheese, Proscuitto, 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 Branzino with Hazelnut Brown Butter and Spring Asparagus – 26 ^GF

pickled carrots, fennel

Burgundy Braised Boneless Short Ribs of Beef over Buttered Egg Papardelle Pasta – 24

green beans, baby carrots

Frenched Pork Chop with Roasted Mushrooms and Truffle Cream – 24

mashed potatoes, vegetable of the day

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

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 Delmonico Steak with Peppercorn Sauce – 45 ^GF

roasted potatoes, creamed pearl onions, asparagus

Double Thick Lamb Chops with Rosemary Chimichurri Lamb Jus – 40 ^GF

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

Molasses Mustard BBQ Salmon with Sherry Beurre Blanc – 24

roasted garlic beets, quinoa brown rice, Brussel sprouts petals

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

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

 
Desserts

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

Chocolate Peanut Butter Bombe ^GF

Light, yummy, peanut butter mousse glazed in dark chocolate

Mrs. Wesner’s Triple Layer Coconut Cake

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

Lemon Curd Tart with Blackberry Coulis

with fresh berries

Vanilla Bean Crème Brûlée ^GF

a classic French favorite