Soup of the day
Cup  $5  Bowl  $8

White beans & escarole: sautéed escarole, white beans, garlic, chicken stock and olive oil. Served with crostini. $9
Baked ricotta: house made fresh ricotta warmed in the oven, finished with a drizzle of local honey and lemon zest. Served with crostini. $9
Eggplant meatballs: roasted eggplant, romano cheese, eggs and breadcrumbs. Served in a rich tomato sauce.  $8
Spinach & artichoke dip: fresh spinach, artichoke hearts, romano cheese, cream and garlic. Served with house made pita chips.  $11
Hummus: chick peas, tahini, olive oil, garlic and lemon. Served with carrots and house made pita chips.  $9
Meat & cheese plate: 3 cheeses: parmigiano, manchego, fontinella, 3 cured meats: speck, breasaola and hot soppresata. Served with bread and mixed olives.  $16

Arugula: arugula, toasted walnuts, goat cheese, crispy prosciutto and our house made balsamic vinaigrette.  $8
Baby greens: mixed baby greens, poached pear, dried cranberries, gorgonzola and house made white balsamic vinaigrette. $8
Belgian endive & beet: endive hearts, roasted beets, lemon scented olive oil.  $9

Lobster ravioli: six large lobster ravioli served with our house made vodka sauce with lobster meat.  $22
Ricotta gnocchi: house made ricotta gnocchi served in a slow cooked spicy lamb ragu,
mirepoix, red wine and tomato.  $18
Pasta alla Norma: house made tagliatelle, roasted eggplant, chunky tomato sauce topped with our fresh ricotta and shaved parmigiano. $16

Beef short rib: slow braised bone-in beef short rib, savory jus, roasted garlic mashed potatoes and candied root vegetables.  $22
Roasted cod: fresh cod loin served with roasted cherry tomatoes, wilted spinach, potato cake and topped with garlic aioli.  $24
Pork tenderloin: herbed whole grain mustard rubbed pork tenderloin roasted and served with sweet potato hash and haricort verts. $18
Farro & cauliflower: toasted faro, roasted cauliflower, vegetable stock, porcini mushrooms, carrots and golden raisins. $16

*Consuming raw or undercooked, meats, poultry, seafood, shellfish or eggs ma increase your risk of foodborne illness*

Executive Chef Jonathan Nadeau