Chefs Specials

Appetizers

Entrees

*Consumer Advisory: The consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses. Please alert your server if you have any special dietary requirements or restrictions.

Substitutions and/or modifications are politely declined.

VINO & BEVERAGES

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Cuvee Pierre a Feu, Sancerre

 20 | 63

Loire Valley, France

Cabernet Sauvignon, Austin Hope

 25 / glass

Paso Robles

Chardonnay, Hess

 13 | 44

Shirtail Ranches, California

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Thyme Roasted Salmon

 30

Herb roasted salmon with creamy risotto, spinach, peas, and corn

Shrimp Scampi

 32

Argentina Red shrimp, roasted garlic and shallots, lemon butter, thyme, Italian parsley, and homemade fettucine

Seafood Radiatore

 34

Maine Lobster, Rhode Island Calamari, Argentina red Shrimp, and vodka sauce

Rapini Radiatore

 27

Broccoli rabe, sausage, roasted garlic and oil, nduja, and radiatore

Bucatini Amatriciana

 26

Roasted onion, pancetta, marinara, and pecorino romano

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7 oz U.S.D.A. Prime Filet Mignon or 14 oz Veal Chop

 49

red wine demi glace, roasted broccoli & roasted yukon gold mashed potatoes

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Tempura Artichoke

 16

Battered and fried marinated artichokes with a dijon aioli

Eggplant Napoleon

 14

Panko crusted eggplant, heirloom tomato, fresh mozzarella, basil, prosciutto, EVOO, and grape saba

Sicilian Mozzarella Tomato Salad

 18

Heirloom tomato, mozzarella, anchovy, capers, red onion, celery, tinto vinegar, and EVOO

Salmon Crostini

 14

Toasted ciabatta, goat cheese, smoked salmon, ginger soy vinaigrette, and scallion

from the grill