Starters
Tuna Tartare
cucumber julienne, ginger glazed rock shrimp…..17
Foie Gras Two Ways
silky flan, truffled cream,
seared medallion, roasted apples, walnuts & shallots…..19
Oysters On The Half Shell
roasted corn & crab mignonette…..17
Grilled Squid and Octopus
chickpea vinaigrette, tomatoes, toasted garlic, parsley…..15
“Greek” Style Romaine
tomato, cucumber, cracked olives, red onion,
phyllo triangle, feta vinaigrette…..15
Sautéed Head–On Jumbo Shrimp
artichoke & avocado salad, lemon vinaigrette…..19
Five Onion Soup
pancetta crouton, sherry, fontina val d’ aosta…..12
Boston Bibb Salad
shaved white onions, toasted walnut dressing,
maytag blue cheese…..12
Caesar Salad
traditional caesar dressing, olive oil croutons…..14
Beef Carpaccio
polenta, roquefort crema, shaved parmesan, cipollini onions…..17
Flatbreads
Mortadella
caramelized onion, basil oil, fontina val d’ aosta …..17
Portobello
wild mushroom puree, herb-roasted portobello,
red onions, fontina cheese, white truffle oil…..17
Fig & Prosciutto
sweet & sour fig jam, gorgonzola, prosciutto di parma…..17
Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions, roasted tomato sauce…..17
Alla Napoletana
tomatoes, roasted onions, buffalo mozzarella,
shaved parmigiano-reggiano, basil …..17
We ask that you refrain from cigar and pipe smoking ~ Thank you
18% gratuity will be added to parties of 8 or more
HEALTH NOTICE-CONSUMING RAW OR UNCOOKED MEAT, FISH, OR DAIRY FOODS INCREASES THE RISK OF ILLNESS Pasta
Fresh Pea And Mint Ravioli
sautéed white alba mushrooms, pea shoots, fontina sauce…..24
Ricotta Ravioli
roasted tomato basil sauce, sweet Italian sausage, garlic bread crumbs…..24
Grilled Double Pork Chop
pan fried gnocchi, black olives, fresh tomatoes,
goat cheese fondue, basil sauce…..35
Butternut Squash Tortelli
brown butter, sage, parmesan cheese…..23
Lamb Shank Pappardelle
mint pesto, whole grain mustard crème fraîche, cipollini onions…..32
Entrées
Swordfish Brochette
cous cous, sun dried tomatoes, pine nuts, chunky lemon aioli…..34
Jumbo Sea Scallops
pancetta risotto, toasted almond creama, arugula insalata…..36
Sautéed Atlantic Salmon
warm spring potato salad, crispy shallots, hot & spicy pepper sauce…..35
Crab Stuffed Skate Wing
pesto red bliss potatoes, bacon, squash insalata, caperberries…..37
Brick Oven Roasted Free Range Chicken
potato cake, roasted onion, watercress salad…..27
Grilled Ribeye
crispy truffled haricot vert frites, madeira jus…..46
Grilled Lamb Chops
roasted carrot hummus, fatoosh salad, harissa lamb jus…..49
Bone-In Veal Loin Chop
white & green asparagus,
smoked salt grilled potatoes, veal hollandaise…..47
Char-Grilled Beef Tenderloin
truffled orzo, foie gras mousse, roasted salsify…..49
Grilled Sirloin
tuscan bruschetta, caramelized onions, Georgian peas, country ham,
roquefort cream, sweet and sour shiitake glaze…..46
Executive Chef – Robert Gonsalves General Manager – Kelly Moloney