Dinner Menu
Served Monday, Wednesday - Saturday
5:00 pm-9:00 pm
Closed Tuesdays

 


Starters

Panko-Crusted Jumbo Lump Crab Cake
Corn / Olive Relish / Cilantro Oil / Chipotle Aioli

House-made Porcini Angel Hair with Wild Mushrooms
Grilled Portobellos / Chives / Reggiano Parmigiano

Steamed Mussels in White Wine
Grape Tomatoes / Herbs / Grilled Crostini

Polenta Crusted Fried Oysters
Celery Root Remoulade / BBQ Vinaigrette

Three Cheese Ravioli
Marinara Sauce / Basil / Reggiano Parmigiano

Fried Calamari with Lemon Aioli and Marinara Sauce

Crispy Wontons with Roasted Red Pepper and Walnut Dip


Salads

Caesar Salad
Crisp Romaine Hearts / Parmigiano-Reggiano Shavings / House-made Caesar Dressing / Ciabatta Croutons

Pear Salad
Mesclun Greens / Great Hill Blue Cheese / Toasted Walnuts / Champagne Vinaigrette

Beet and Crispy Goat Cheese Salad
Organic Red and Golden Beets / Panko-crusted Goat Cheese / Baby Organic Arugula / Red Onions /
Toasted Walnuts / Orange Vinaigrette

Organic Mixed Greens
Cherry Tomatoes / Peppers / Red Onions / Balsamic Vinaigrette

 


Pasta

Rigatoni with Maine Lobster
English Peas / Vodka Cream Sauce

Rigatoni Bolognese with a Hearty Italian Meat Sauce

Spaghetti and Meatballs Pomodoro

House-made Lemon Pappardelle
Fresh Artichoke Hearts / Grape Tomatoes / Asparagus Tips / Shaved Reggiano

Fettuccini Carbonara
Applewood Smoked Bacon / Peas / Lemon Cream Sauce

Linguini with Clams or Shrimp Scampi Style
White Wine / Garlic / Butter Sauce


Main Courses

Grilled Skirt Steak
Sauteed Mushrooms / Baby Red Bliss Potatoes / Shallot Roasted Green Beans / Red Wine Jus

Chicken Saltimbocca
House-made Pappardelle / Fresh Peas / Tiny Tomatoes / Fresh Mozzarella / Prosciutto / Madeira Sauce

Pan Seared North Harvest, New Brunswick Atlantic Salmon
Creamy Fingerling Potatoes / Tiny Carrots / Baby Artichoke Hearts / Beurre Blanc Sauce

Grilled Beef Tenderloin
Black Truffle Butter Mashed Potatoes / Grilled Asparagus / Wild Mushroom Merlot Sauce

Pan-seared Tilapia
Garlic Mashed Potatoes / Kalamata Olives / Roasted Red Pepper and Caper Sauce

Pan-seared Diver Sea Scallops
Mushrooms / Tomatoes / Lemon Caper Sauce / Garlic Mashed Potatoes

Grilled Shrimp Risotto
Asparagus Tips / Creme Fraiche / Chive Oil

Grilled Shrimp Burrito
Peppers / Onions / Avocado / Monterey Jack / Salsa / Sour Cream

Grilled Sirloin Burger - ground fresh daily
Oven Roasted Potatoes / Lettuce / Tomato / Red Onion.
Add: Bacon / Sauteed Mushrooms / Cheese

 

Corkage fee of $15 per bottle for those bringing their own drinks.
We will add a gratuity of 20% for parties of 6 or more.
There is a $5 plate charge for sharing entrees.
Chef de Cuisine: Edgar Jara