Chef’s Specials
Starters
Cioppino Mussels
with sautéed fresh calalmari, tomato fennel broth,
brillat -savarin crostini, caviar 22
Split Pea Soup
fried prosciutto garnish 7
Entrée
Pan Seared Duck Breast
sweet potato sage gnocchi, braised rainbow chard,
shimeji mushrooms, blackberry shallot glacé 32
Pizza of the Week
Eat Your Vegetables
grape tomatoes, red onion, red bell pepper,
broccolini, marinara, shaved parmesan 20
Desserts
Herbed Goat Cheese Filled Strawberries
mint balsamic glaze, picked locally
Orange Ginger Cheesecake
Vanilla Crème Brulée
