Mozzarella Caprese — 12.5

roasted red bell peppers/basil/balsamic drizzle

Imported Italian Burrata — 16.6

imported prosciutto ham, fig marmalade, marcona almonds, black pepper, ciabatta toast

Calamari Fritti — 11.5 ^GF

lemon aïoli dipping sauce

Tuscan Meatballs with Truffle and Ricotta — 12.5

floating on a pool of prosecco truffle cream

Chilled Red Beet Napoleon — 11.5

dilled cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

Butternut Squash Soup with Crab — 6.9 ^GF

Tomato Gorgonzola — 5.5 ^GF

Kale Crosses the Border — 14.5 ^GF

shaved kale, black beans, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing
add chicken — 3

Florida Salad with Shrimp or Salmon — 19.5 ^GF

jumbo shrimp, avocado, mango, grape tomatoes, citrus segments, red onion, snow or sugar snap peas, cilantro, spiced ginger-lime vinaigrette

Shrimp a la Vodka Rosa with Pappardelle — 25

tender Gulf shrimp, light tomato cream sauce, fresh basil

Enraged Penne Pasta — 17.5 ^V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese
with chicken — 20.5

Poached Caribbean Lobster Vodka Rosa — 33.5

shrimp, lump crab, four cheese ravioli

Judy Recommends
Lamb Cassoulet Provenciale — 23

A savory white bean, sausage and braised lamb casserole, baked to a golden brown and served with seasonal vegetables

Braised Boneless Short Ribs of Beef — 35

in a burgundy wine sauce… meltingly tender and flavorful; served over buttered egg pappardelle with seasonal vegetables

Pan Sautéed Branzino with Warm Country Olives and Fennel — 32

rosemary-lemon scented extra virgin oil, vegetable

Vegan! Thai Curry of Winter Root Vegetables — 19.5 ^{V GF}

cauliflower, sweet potatoes and turnips, simmered in a lusty coconut milk broth; presented over roasted acorn squash with spiced pumpkin seeds and dried apple garnish; includes a serving of our quinoa brown rice and crispy roasted kale

Chilean Sea Bass with Creamy Canellini Beans, Chorizo and Crispy Roasted Kale — 38 ^GF
 

Cedar Planked Molasses Mustard Glazed Salmon — 28.5 ^GF

roasted garlic beets, Brussels sprout petals, quinoa brown rice, sherry beurre blanc

Roast Pork Tenderloin Medallions with Truffle Cream — 29.5

roasted mushroom medley, crispy prosciutto, seasonal vegetable

Limoncello Chicken with Saffron Aïoli — 24

baked in a luscious lemon basil broth with roasted sweet garlic, cloves and sundried tomatoes; served over capellini, vegetable accompaniment

Casuela Roast of Jersey Scallops — 32.5 ^GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Filet Mignon with Gorgonzola Butter — 38 ^GF

whipped potatoes, seasonal vegetables

Gratuity will be added to parties of six or more. We cannot accommodate separate checks for parties of six or more.

Winter Celebrations